Sauce: Oignons à l’anglaise
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “White onion sauce, recipe 67” from api.pageplace.de
Serving Size: Not set
Ingredients
- 16.907 fl oz (500 mL) prepared stiff béchamel sauce - 4.233 oz (120 g) onions, diced - 1.058 oz (30 g) butter - 4.227 fl oz (125 mL) cream - 8.454 fl oz (250 mL) water - Salt and pepper, to taste - A little grated nutmeg
Instructions
1. Simmer the diced onions with the water and butter until tender. 2. Stir the onions and their cooking liquid into the stiff béchamel. 3. Warm the cream separately, then stir it into the sauce. Season with salt, pepper and a little nutmeg. Serve without straining. US equivalents are rounded like-unit conversions from the unchanged metric source quantities; the book's approximate Imperial equivalents are not presented as US measures. Yield: Final yield not specified Source: Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge. https://api.pageplace.de/preview/DT0400.9781136078620_A23826312/preview-9781136078620_A23826312.pdf