290 Onion sauce with caraway for lamb and patdes

Sous iz lukovits s tminom k baranine i kotletam

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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  • 5–6 onions
  • 2 spoons butter
  • 1 spoon fried flour
  • teaspoons caraway seeds
  • caramelized sugar
  • Add, if desired, a small spoon of mustard or vinegar


    Slice 5–6 onions, add 3 glasses boiling bouillon, boil, and rub through a sieve. Lightly fry 1 spoon flour in 2 spoons butter, dilute with a glass of bouillon, boil thoroughly, and strain. Mix the sauce with 2 glasses of the strained onion purée, add teaspoons caraway seeds and some caramelized sugar, and bring to a boil several times. Serve with roast lamb or patties.

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