Onion Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from boiled onions that are fried in butter, thickened with flour and made into a sauce with milk and a little cream. The full recipe is presented here and I hope you enjoy this classic British version of: Onion Sauce.
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This is a classic recipe for a Victorian version of Onion Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 55.—ONION SAUCE.
Peel, slice, and boil six large onions for ten minutes; drain them free from water, and put them into a stewpan with two ounces of flour and two ounces of butter; mix these well, and then add a pint of milk; season with nutmeg, pepper, and salt; stir over the fire for ten minutes; add a little cream, and serve hot over boiled rabbits, or with roast mutton, &c.
Modern Redaction
Ingredients:
6 large onions, peeled and thinly sliced
60g plain flour
60g butter
600ml milk
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
3 tbsp cream
Method:
Bring a pan of water to a boil, add the onions and cook for ten minutes. Turn into a colander and drain thoroughly then place in a pan with the butter. Heat until the butter has melted then scatter the flour over the top and stir to combine. Whisk in the milk until smooth then season to taste with the nutmeg, salt and black pepper.
Bring to a simmer and continue cooking for ten minutes then take off the heat, stir in the cream and serve over rabbits, roast mutton, roast chicken, roast turkey etc.
