Baked Onions in White Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Onions in a white sauce are always a popular accompaniment to a roast joint, particularly lamb. They can be baked and served in the same dish. Place them below the roast in the lower part of the oven if they are cooked together.


  • 450 g/1 lb medium-sized onions
  • 15 g/½ oz butter
  • 1 tablespoon water


    Peel the onions leaving them whole. Place in a saucepan, cover with cold water and bring to the boil. Simmer for 1 minute, then drain and place in a casserole. Add the butter and water. Cover with a lid, place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 1 hour.

    About 10 minutes before serving melt the butter for the sauce in a pan. Stir in the flour and cook gently for 1 minute. Gradually beat in the milk stirring well to get a smooth sauce. Season with salt and pepper and simmer gently for a few minutes. When the onions are ready, remove the lid from the casserole and pour over the sauce before serving.