Onion Sauce

Ingredients

• two Spanish onions
• half a teaspoonful of salt
• a piece of washing soda the size of a pea
• three-quarters of a pint of milk
• one ounce of butter
• half an ounce of flour
• half a saltspoonful of pepper
• a saltspoonful of salt

Method

1. 1

   Prepare onions with salt and soda, boil in fresh water, chop finely, add to milk, melt butter, stir in flour and milk mixture, boil for 2 minutes, season, and serve.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 68. The excerpt below is the record exactly as published.

Onion Sauce. Take two Spanish onions ; remove the skins, put them in a basin with half a teaspoon ful of salt, a piece of washing soda the size of a pea; pour over them some boiling water; cover the top of the basin with a plate ; allow it to stand ten minutes. This draws out the greenness which produces indigestion. When this is done put the onions in fresh clean boiling wafer and boil them half an hour ; remove them from the water ; chop them up finely ; put them into three-quarters of a pint of milk at once to preserve the colour. Melt in a saucepan one ounce of butter ; stir into it half an ounce of flour, and the milk and onions. Stir to boiling; boil two minutes, adding half a saltspoonful of pepper, a salt- spoonful of salt ; it is then ready to serve. DOMESTIC COOKERY. I2I Onion Soup. Skin and scald two large onions (see Onions) ; dry them, cut them into thin slices ; fry them in two ounces of hot fat till a pale yellow colour, then stir in one ounce and a half of flour. Next add three pints of cold water or stock ; stir to boiling, then add half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.