Simple onion sauces and indeed those using shallots are always welcome because their robust flavours help bring out all sorts of savoury dishes. The best friends would be a rack of lamb, a steak or indeed any roast.
Preparation time is 10 minutes and cooking time is 20 minutes. It will serve two people but its easy to double up etc. to accommodate any number of folk round the table. The type of stock used will change the perception of the meat to which it is the accompaniment. Use lamb stock it it’s available for the rack of lamb and so on.
Onion sauces work well with the addition of herbs like parsley and thyme – it’s your choice.
Ingredients:
- 1 tbsp. butter
- 1 large onion, thinly sliced
- 1½ teaspoons sugar
- 1 tbsp. plain flour
- 2 teaspoons of chopped thyme and parsley with stalks (optional)
- 400ml of a hot beef stock or chicken stock. A crumbled stock cube is probably the best bet.
Preparation:
- Heat the butter in a large frying pan until it has all melted.
- Add the onion slices and sprinkle with the sugar, then cook gently to start getting some softening and browning going.
- Stir occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelized.
- Add the herbs if that is desired – all these need to be finely chopped.
- Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock.
- Bring to the boil, then reduce the heat and leave to simmer gently until thickened.
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