Onion Sauce

method

Some Do's and Don'ts:

Don't cook the roux for too long, as it can affect the flour's ability to thicken the sauce.

Do cook the roux for long enough to cook the flour

Do allow the sauce to simmer for a couple of minutes to eliminate the taste of raw flour

Don't allow the roux or the sauce to catch on the bottom of the pan or it will affect the flavour of the final sauce

Onions! It takes an eternity to cook them, or it seems that way when you are in a bit of a rush. However, I've found that I can just pop them in a microwave-proof dish with a little oil and a pinch of salt & pepper, then zap them for a minute and they're perfect to go into your sauce. Yeah! Fantastic!

1. Pop the onions into a lidded pot
2. Add a dash of oil
3. A pinch of salt and pepper
4. Pop the lid on & give them a shake
5. Microwave on full power for 1 min
6. Take them out & give them another a shake
7. Pop them back in for another minute

that's it! they're ready!

8. Melt the butter in a small - med pan
9. Add stock cube, flour, mustard & onion powder
10. Stir with a whisk or spoon to make a roux

11. Add a little milk at a time while whisking

Don't worry about the lumps, keep stirring and whisking as you add the milk and they will melt into the sauce

12. Stir continuously to form a thick white sauce
13. Add your softened onions
14. Taste it!*

*If the onions are a little sweet, add another pinch of salt until it's perfect. You should eventually have a smooth clingy sauce that coats a spoon thickly.