Onion Sauce

Preparation info
    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • ½ lb. finely sliced onions
  • 2 oz. butter
  • 1 tablespoon


Fry the onions in butter until they are soft but not burnt or coloured.

Add the flour and stir in. Now add the warmed milk and season with salt, pepper and nutmeg. Cook for a few minutes, stirring to avoid lumps. When the sauce thickens whizz it through the liquidizer with the cream.

Serve warm with lamb or even a fried egg.