Sauce recipe
Onion Sauce
This onion sauce combines slowly cooked onions with a butter-and-flour roux, milk, bay leaf, nutmeg, salt, and black pepper.
How to make Onion Sauce
The quantities and five-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.
Onion Sauce
A source-preserved onion sauce recipe with slowly cooked onions, butter, flour, milk, bay leaf, nutmeg, salt, and black pepper.
Ingredients
- Onions 500 g
- Butter 30 g
- All-purpose flour 25 g
- Milk 500 ml
- Nutmeg A pinch, grated
- Salt To taste
- Black pepper To taste
- Bay leaf 1 piece
Method
- In a large pan, melt the butter over medium heat. Add the sliced onions and a pinch of salt, then reduce the heat to low. Cook gently, stirring occasionally, until the onions are very soft and translucent but not browned, about 15-20 minutes. This slow cooking process is key to bringing out the onions’ natural sweetness.
- Sprinkle the flour over the cooked onions, stirring well to combine. Cook for an additional 2 minutes to remove the raw flour taste, creating a roux which will help thicken the sauce.
- Gradually add the milk to the pan, stirring continuously to prevent lumps. Add the bay leaf if using. Increase the heat to medium, and continue to cook and stir until the sauce thickens, about 5-10 minutes.
- Once the sauce has thickened to your liking, remove it from the heat. Discard the bay leaf, and season with grated nutmeg, salt, and black pepper to taste. For an ultra-smooth sauce, you can blend it at this stage, though this is optional.
- Serve the onion sauce hot alongside your favorite meats or vegetables.
What changed in this migration
This recipe was migrated from Sauce Wiki's former WordPress page at the same URL. Its ingredient lines and method are copied from the frozen structured source. Unsupported history, health, rating, nutrition, storage, and media claims were not added.
Recipe remains visible
Each ingredient row links to one or more direct Sauce Wiki ingredient destinations, including source-bound reference pages for terms outside the reviewed ingredient taxonomy.
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