Onion Sauce

October 26, 2015

Onion Sauce - kvalifood.com

A traditional British and Irish white sauce loaded with soft, sweet onions. The onions are sweated gently until translucent – never browned – then combined with a simple flour-and-milk base. Served alongside roast lamb, pork, bangers and mash, or chops.

Makes ca. 400 ml

Ingredients

200 g onions (2 medium), finely diced or thinly sliced
30 g butter
1 tbsp plain flour
200 ml whole milk
60 ml double cream
salt
white pepper, to taste
1 pinch nutmeg, freshly grated (optional)

Directions

Melt the butter in a saucepan over low heat. Add the onions and stir to coat. Cover and cook gently for 15 minutes, stirring occasionally, until very soft and translucent but not browned.
Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour taste.
Gradually add the milk, a little at a time, stirring well between additions to keep the sauce smooth. Add the cream.
Simmer gently for 5 minutes, stirring occasionally, until the sauce coats the back of a spoon but remains pourable.
Season with salt, white pepper, and nutmeg (if using). Serve warm.

Notes

Keep the heat low and the lid on while cooking the onions. The goal is soft, sweet onions without any caramelization.
Leave the sauce chunky with visible onion pieces. For smoother, blend half and stir it back in.
Cream is optional but improves richness. Without it, increase milk to 250 ml.
For a mint variation, stir in 2-3 tbsp freshly chopped mint just before serving. Good with lamb.
Keeps 3-4 days refrigerated. Freezes for up to 2 months. Reheat gently with a splash of milk if too thick.