Old Fashioned Onion Sauce
A classic Anglo-Indian onion sauce, traditionally served with roast mutton, rabbit, or poultry. This recipe uses Spanish onions for a milder, sweeter flavor, boiled until tender and finished in a creamy milk sauce thickened with butter and flour.
Ingredients
- 6 whole Large Spanish onions (Spanish onions are recommended for a milder sauce)
- 2 liters Water (For boiling onions)
- 1 tsp Salt (for water)
- 500 ml Whole milk (Adjust quantity for desired thickness)
- 2 tbsp Butter (Softened)
- 2 tbsp All-purpose flour
- 0.5 tsp Salt (To taste)
- 0.25 tsp White pepper (To taste)
More recipes using Onion
Onion Sauce, Brown
A rich, savory Anglo-Indian onion sauce. Onions are caramelized, chopped, and simmered in stock before being thickened with a brown roux. Excellent served with roasted meats or cutlets.
ONION SAUCE
This classic onion sauce recipe offers a rich and savory flavor, perfect for enhancing various dishes. The sauce features caramelized onions, a hint of garlic, and a touch of flour for thickening, all simmered in flavorful soup stock. This simple yet elegant sauce adds depth and complexity to any meal, making it a delightful addition to your culinary repertoire.
Onion Soup
A gentle, creamy Anglo-Indian soup where onions are blanched to remove harshness, simmered in seasoned milk, and enriched with a puree of root vegetables. This recipe uses a white roux for thickening.
Brown Onion Soup
A rich, velvety Anglo-Indian onion soup where caramelized onions and root vegetables are simmered in stock, pureed until smooth, and thickened with a nutty brown roux. Unlike the clear French onion soup, this is a smooth, thick potage.
Instructions
- 1Peel the onions. Bring a large pot of salted water to a boil. Add the whole onions and boil until they are very tender.
- 2Remove the onions from the water, drain well, and chop them finely.
- 3Place the chopped onions in a stew-pan or saucepan. Pour in the milk and bring to a gentle simmer over medium-low heat.
- 4In a small bowl, mash the softened butter and flour together to form a paste (beurre manié). Whisk this paste into the simmering onion and milk mixture bit by bit until the sauce thickens to your desired consistency.
- 5Season with salt and pepper to taste. Serve hot.
You Might Also Like
Onion Sauce, Brown
A rich, savory Anglo-Indian onion sauce. Onions are caramelized, chopped, and simmered in stock before being thickened with a brown roux. Excellent served with roasted meats or cutlets.
Onion Sauce
A classic creamy onion sauce made with boiled onions in a milk-based roux, lightly browned with butter and seasoned with salt and pepper. Perfect accompaniment for meats and vegetables.
White Onion Sauce
A smooth, creamy white onion sauce made with boiled and pureed onions in milk and butter. Perfect for serving with boiled mutton or lamb, optionally garnished with capers.
Bread sauce
A classic colonial-era bread sauce made by simmering a whole onion in spiced milk until tender, then thickening with grated breadcrumbs and finishing with a touch of cream. Simple and comforting, this sauce pairs beautifully with roasted meats or poultry.