Easy white onion sauce

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I serve a big blob of this on slices of roast lamb with gravy, roast potatoes and vegetables for sunday dinners.
It also makes a gorgeous sandwich with left-over lamb and mint sauce.
Not a roux sauce but mine comes out glossy and white..

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: main · snack · side · sauce · onion · lamb ·

Ingredients

1/2 pint Milk
1 small Onion
Salt to taste
White pepper to taste
1-2 tsp cornflour

Method

Pour 1/2 of the milk into a saucepan.
Slice the onion finely and chop it down into short lengths.
Add the onion to the milk and bring it to a boil. Turn it down quickly so the pan doesn't burn and leave the onion cooking until it starts to soften (depends on the onion, I usually wait 5 mins)
Some of the milk will form a light skin while cooking. Ignore this, it will vanish once the thickener is added.
While the onion cooks, mix together the remaining milk and cornflour.
Once the onion has started to soften, bring it back to a gentle boil, stir the milk and cornflour and pour it into the pan. Turn the heat down and stir for approx 2 minutes while it thickens and the starch cooks out fully.
Add more cornflour and/or milk if it's too thin or thick for your taste.
Add salt and a good grind of white pepper and serve. Can be eaten hot or cold.

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