Creamy White Onion Sauce by Kate

A Creamy Homemade White Onion Sauce

Cooking set up: Induction
Category: Sauce
The chef rates this meal: ⭐⭐⭐⭐⭐

Why this recipe works

Boiling the onions in water effectively extracts sharp sulfur compounds, resulting in a milder flavour and a very tender consistency. This method also works effectively when using the Daymo grill pan. Keeping a small amount of water in the pan before making the roux prevents the onions and roux from browning, which is ideal for maintaining a white sauce and avoiding a burnt or bitter taste.

Kate’s notes:

The sauce was made to go with leftover corned silverside I had cooked and frozen. I sliced the meat and poured the sauce over it, then reheated the meat in the Daymo in a heatproof dish while steaming the veggies.

Time

Preparation: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 4 medium-sized onions, halved and thinly sliced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1.5 to 2 cups milk (adjust to desired sauce consistency)
• Salt to taste
• Pepper to taste
• Garlic to taste (optional)
  
• Bayleaf

Method

1. Place the sliced onions, garlic, bayleaf in a pan and add sufficient water to just cover them.
2. Add salt and pepper and stir to mix.
3. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover the pan with glass lid and simmer for 10 minutes.
4. Remove the lid and continue to simmer for an additional 10 minutes, or until the onions are tender. This step allows for water evaporation.
5. Once the onions are tender and most of the water has evaporated, retain a small amount of water to prevent the flour and butter from scorching. Reduce the heat to low.
6. Pour the melted butter over the onions or add small cubes of butter to the pan to melt.
7. Stir the butter thoroughly into the onions, ensuring even distribution across the pan.
8. Evenly sprinkle the flour over the onions. Stir to combine the onions, butter, and flour.
9. Cook for 3 to 5 minutes, stirring continuously with a spatula or tongs. Utilise the edges of the egg flip or the ridges of the tongs to effectively move the mixture through the grill channels.
10. Gradually incorporate half of the milk, stirring continuously.
11. Continue cooking for an additional 5 to 8 minutes, adding more of the milk as needed to achieve your desired sauce thickness.
12. Use straight away, can be frozen or reheated.

Anything the chef would change for next time?

I would add a teaspoon of mustard.

Enjoy!

Submitted by: Kate, East Maitland, NSW

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