Sunday, 25 October 2009

Onion Sauce

This is another one of Nigella's slightly more laborious recipes, which often result in superior flavour and are worth the effort. However, i'm not sure this one is. I cooked it for a lunch at tara's parents, and it took me the same time to cook it, as it took fiona to cook the rest of the lunch and 2 puddings!

- Heat 600ml of milk in a saucepan with 2 cloves and a bay leaf, and just before it boils, remove and let steep for 20 mins.
- Quarter 6 onions, cover in a pan with cold water, bring to the boil, add salt, and simmer for 20mins until the onions are cooked and soft.
- Sieve and add 500ml of the onion water to the milk.
- Melt 90g butter on a low heat and add 90g flour, mixing for a couple of mins.
- Take off the heat and slowly add the milk/onion water and when incorporated, put back on the heat and cook for 15 mins until smooth and thick.
- Stir in the onions, 100ml of double cream, some nutmeg and season.

I wasn't allowed to add the double cream, but i reckon it's worth it - just eat less of it!

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