Onion Sauce

Ingredients

• nine large or twelve middling-sized white onions
• a pint drawn butter
• two or three tablespoons cream
• salt

Method

1. 1

   Peel onions and soak in salted water for fifteen minutes.

2. 2

   Boil in fresh water until tender, changing water if strong.

3. 3

   Drain, chop, and sieve.

4. 4

   Make drawn butter, add onions, season, and stir until simmering.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 97. The excerpt below is the record exactly as published.

Onion Sauce, — Peel nine large or twelve middling-sized white onions, and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain fifteen min- utes. Put in saucepan, cover with water and boil until tender, changing the water, if onions are very strong, when they have boiled fifteen minutes. Drain thoroughly, chop and rub through sieve. Make a pint drawn butter, and when it boils put in the onions, sea- son with salt, stir till it simmers and the sauce will be ready to serve. If directions are carefully followed this White Onion Sauce will be delicious. Serve with roast shoulder of mutton or broiled rabbit. To make this sauce \^ry mild and delicate use Spanish onions which may be obtained from first of September to Christmas. Two or three tablespoons cream

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