No. 5.—White Onion Sauce

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Peel and boil six white onions, and when tender pour off the water; chop the onions small, and add to them a cup of hot milk, a large spoonful of butter, and pepper and salt to taste. Thicken with a little flour if preferred.