English Onion Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • 2 Spanish onions
  • 2 tablespoons butter
  • 2 tablespoons f


Boil onions until they are tender and drain them well, reserving onion liquor. Chop onions finely. Reserve. Melt butter in the top of a double saucepan. Remove pan from heat; stir in flour; return to heat and cook gently for 3 to 5 minutes, stirring constantly, until the flour is cooked through. Add milk, heated to boiling point, and cook over water, stirring constantly, until sauce starts to t