White Onion Sauce


Strip the skin from some large white onions, and after having taken off the tops and roots cut them in two, throw them into cold water as they are done, cover them plentifully with more water, and boil them very tender; lift them out, drain, and then press the water thoroughly from them; chop them small, rub them through a sieve or strainer, put them into a little rich melted butter mixed with a spoonful or two of cream or milk, and a seasoning of salt, give the sauce a boil, and serve it very hot. Portugal onions are superior to any others, both for this and for most other purposes of cookery.

For the finest kind of onion sauce, see Soubise, which follows.