Onion Sauce

Preparation info
    • Difficulty


Appears in

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.


  • 600 ml full-fat milk
  • 2 cloves
  • 1 bay leaf


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