• 3 onions, about 450g (1lb) in weight, thinly
sliced or finely chopped
• 55g (2oz) butter
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ½ tablespoon flour
• 300ml (½ pint) milk or 250ml (9fl oz) milk and
30ml (1fl oz) cream
Great with roast lamb or pangrilled lamb chops. Onion sauce is a sort of ‘forgotten flavour’ which makes a delicious change from the more usual mint jelly.
Melt the butter over a gentle heat, add the onions and cook in a covered saucepan on a low heat until really soft but not coloured. Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for a further 5 minutes.
This sauce keeps for 3-4 days covered in the fridge and may of course be reheated.
Onion and Mint Sauce
Add 2-3 tablespoons freshly chopped mint to the Onion Sauce before serving.