Onion, Brandy and Orange Sauce

Name: Onion, Brandy and Orange Sauce
Yield: Serves 4-6
Ingredients: 2 large onions; 3 oz (75 g) butter; 1 teaspoon (5 ml spoon) ground cinnamon; coarsely grated rind of 1 and juice of 2 large oranges; 1 tablespoon (15 ml spoon) plain flour; 2 teaspoons (2 x 5 ml spoon) caster sugar; 2-3 tablespoons (2-3 x 15 ml spoons) brandy, to taste; 5 fl oz (150 ml) double cream; salt, black pepper; salt, black pepper; 2 teaspoons (2 x 5 ml spoon) caster sugar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

A lovely sauce, perfect to serve with roast goose, duck, pheasant and pork. As it is a creamy sauce, keep the pan juices from the meat separate to be served as a thin gravy.

Ingredients

2 large onions
3 oz (75 g) butter
1

Side dish
Sauce
December
Vegetarian
Christmas

Method

Peel the onions, cut them in half and then slice them as thinly as possible. Melt the butter in a large frying-pan over a low heat. Stir in the onion slices and then stir in the ground cinnamon and the orange rind. Cook gently until the onions have completely softened. Remove from the heat and stir in the flour, followed by the orange juice and the caster sugar. Return to the heat and simmer ge