Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is so called because my friend Vivien Cassell and I concocted it in her kitchen. It is lighter than the usual and very delicious.


  • butter for cooking the onions, plus 2 tablespoons for the roux
  • 4 onions, cut in half and sliced
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Melt some butter in a pan and sauté the onions until pale gold. In another pan, melt 2 tablespoons butter and add the flour to make a roux, cook for a couple of minutes then add the beer, a little at a time to make a sauce. Add enough milk to make the right consistency—about 2 tablespoons. Add the onions, season with salt and pepper, and stir in the crème fraîche.