How To Cook Onion Sauce?

Onion sauce

Another culinary classic, this goes very well with roast lamb. Any leftovers always mix well with cold meat in pilafs or shepherd's pie. I like to leave my onions in large segments, to give the sauce texture. You can use all onion water if you prefer, and add 3-4 tablespoons powder dried milk.


Serve 4 to 6

 

Preparation time: 15 minutes


Cooking time: 10 minutes

 

Ingredients

  • 3 to 4 large onions, cut into 6 or 8 segments depending on size
     

  • 6 black peppercorns
     

  • 1 bay leaf
     

  • 4 Tbsp butter

  •  

  • 3 Tbsp plain flour
     

  • 250 mL (9 fl oz) milk
     

  • Salt and black pepper


Method

  1. Place the onions in a saucepan with the peppercorns and bay and pour in water to cover. Bring to the boil, then cover and simmer for 10 onions, reserving the water, and discard the peppercorns and bay leaf.
     

  2. Heat the butter, flour, milk and 250 ml, (9 11 oz) of the onion water together in a pan, stirring all the time. Bring to the boil, and then add the drained onions and a further 2 to 3 minutes. Add a little more onion liquor if the sauce is too plain.
     

  3. Season to taste and serve with roast lamb.

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