Onion Sauce

Name: Onion Sauce
Ingredients: 6 small or medium onions; 90 g plain flour, preferably Italian 00 flour; 2 cloves; 1 bay leaf; 90 g butter; 100 ml double cream; fresh nutmeg; 600 ml full-fat milk; 500 ml onion cooking water

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Many people like a Frenchified onion sauce, with the onions almost minced and disappearing into a velvety mush. I love this sauce as we ate it at home: the onions boiled, drained, and some of the water added to the milk to make the white sauce.

Ingredients

600 ml full-fat milk
2 cloves
1 bay leaf

Sauce
Vegetarian

Method

Pour the milk into a saucepan, add the cloves and bay leaf and bring to boiling point. Just before it boils, remove from heat, cover and let steep for 20 minutes or so, while you cook the onions.

Peel and halve the onions, put into a saucepan and cover with cold water. Bring to the boil, add salt and cook, covered, at a gentle but insistent simmer until the onions are soft and cooked: 2