Recipes > Sauces & Spreads > Onion Sauces > White Onion Sauce

White Onion Sauce

For boiled rabbits, roast shoulder of mutton, etc.

Ingredients

Instructions

Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for 1/4 hour. Then put them in a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for 1/4 hour. Drain them thoroughly, chop them, and rub them through a tammy or sieve. Make 1 pint of melted butter, and when that boils, put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious.

Time: From 3/4 to 1 hour, to boil the onions.

Sufficient to serve with a roast shoulder of mutton, or boiled rabbit.

Seasonable from August to March.

Note: To make this sauce very mild and delicate, use Spanish onions, which can be procured from the beginning of September to Christmas. 2 or 3 tablespoonfuls of cream added just before serving, will be found to improve its appearance very much. Small onions, when very young, may be cooked whole, and served in melted butter. A sieve or tammy should be kept expressly for onions: an old one answers the purpose, as it is liable to retain the flavour and smell, which of course would be excessively disagreeable in delicate preparations.

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Source

The Book of Household Management (1861).


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