Served with roast lamb or pan-grilled lamb chops, onion sauce is a sort of 'forgotten flavour' which makes a delicious change from the more usual mint jelly. If 'onion sauce' sounds a bit dull, use its French name, sauce soubise. I urge you not to gloss over this sauce, it really is worth making.
Ingredients
Serves 8–10
- 50g (2oz/1/2 stick) butter
- 3 onions, about 450g (1lb) in weight, thinly sliced or finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground pepper
- 1⁄2 tablespoon plain flour
- 300ml (10fl oz/1 1/4 cups) full-cream milk or 250ml (9fl oz/generous 1 cup) milk and
- 25ml (1fl oz) cream
Method
- Melt the butter over a gentle heat, add the onions and cook in a covered saucepan until very soft but not coloured. Season with the salt and pepper. Stir in the flour, add the milk and simmer gently for a further five minutes.
- This sauce keeps for three to four days covered in the fridge and may be reheated.
Onion and mint sauce:
Add 2-3 tablespoons freshly chopped mint to the onion sauce before serving.
