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.
Ingredients
- 6 whole Large onions, peeled and whole (Patna onions were a variety; use any good quality large onions)
- 4 ounces Butter, clarified or water-free (Original measurement: 2 chittacks)
- 1 dessertspoon Small onions, finely sliced (About 2 teaspoons; use shallots or small onions)
- 1 tablespoon All-purpose flour, finely sifted
- 1 cup Whole milk (Original measurement: half a seer (approximately 1 pound or 1 cup))
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
More recipes using Large onions
Instructions
- 1Peel and clean 6 large onions. Place them in a pot of boiling salted water and boil until tender, about 15-20 minutes. Drain thoroughly and set aside.
- 2In a saucepan, melt the 4 ounces of butter over medium heat. Add the finely sliced small onions and fry, stirring frequently, until they turn a light brown color, about 5-7 minutes.
- 3Gradually sprinkle the tablespoon of sifted flour into the butter and onion mixture, stirring constantly to prevent lumps from forming. Cook for 1-2 minutes until the flour is incorporated and lightly cooked.
- 4Gradually pour in the milk, stirring constantly to maintain a smooth consistency and prevent lumping. Continue stirring as the sauce thickens, about 3-4 minutes. Add the salt and black pepper, stirring to combine.
- 5Add the drained boiled onions to the sauce. Gently stir to coat the onions with the sauce. Let simmer gently for 2-3 minutes to heat through and allow flavors to meld. The sauce is now ready to serve.
