Onion Sauce

Ingredients

• Old onions should always be used
• a little salt
• milk
• butter
• pepper
• flour

Method

1. 1

   Parboil onions in cold salted water, strain, and add milk to finish cooking.

2. 2

   Chop onions finely, mix with butter, pepper, flour, and salt.

3. 3

   Strain the milk from cooking, pour over the mixture, and stir until cooked.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 34. The excerpt below is the record exactly as published.

Onion Sauce Though so very popular, and required with so many dishes, onion sauce is seldom well made. People seem to think that water is as good as milk, and send to table a paste with just a flavouring of onion. Old onions should always be used ; Spanish are too watery. Place the onions in a saucepan of cold water with a little salt, and parboil. Then strain off the water and add milk, in w'hich let the onions finish cooking. Strain the onions, reserving the milk in which they have been cooked, as it retains a great deal of the flavour of the onion. Chop finely, mixing with it butter, pepper, flour

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