Great British Classic: Traditional Onion Sauce
A recipe that my nan used to make back in the 1940s. Let's find out how to make it.
No messing about, it's just an onion sauce that is delicious. 😋
Years ago (we're talking about the 1940s), when my nan made this, she didn't use all milk; she used mostly water. I know, but it was a completely different time back then.
People then made traditional dinners such as Bacon and Onion Roly-Poly Pudding - a suet pudding served with potatoes, gravy and peas. Nothing fancy, just proper good food.
This onion sauce recipe is about as easy as sauce-making gets! Just a few ingredients are needed.
No need for fancy cooking equipment. All you need is a non-stick lidded saucepan. If you don't have a lid for your saucepan, fear not; the onions will just take a little longer to cook.
A wooden spoon would be good; you can buy one at any good supermarket for around 50p.
Looking for a smoother sauce?
If you want to be all fancy and have a more modern white onion sauce, you can use a stick blender to make a smooth sauce.
Personally, I like it just how I make it and leave the sauce as it is.
Ingredients in onion sauce
- Onions
- Butter
- Flour
- Milk
- Salt and white pepper (always use white pepper and not black for this sauce)
How to make onion sauce
Add the butter to a medium-sized saucepan and let it melt over medium heat. Once melted, add the onions and, using a wooden spoon, keep stirring the onions for about 5 minutes.
Now, put the lid on the saucepan and over low heat, leave the onions to cook for about 15 minutes - check on them every now and then and give them a stir.
Remove the lid and check - the onions should be nice and soft, but not coloured.
Once the onions are soft, add the flour and cook while stirring for a couple of minutes - you need to cook the flour or your sauce will taste like raw flour. 😨
Add the milk a little at a time, stirring all the while until you have used up all the milk.
Season with salt and pepper and have a taste - add a little more salt and pepper if needed. Continue to cook the sauce until it has thickened nicely.
Blend with a stick blender if you really must have a smooth onion sauce. Job done!
What to serve with white onion sauce
- Pork steaks or pork chops, as I did
- Gammon
- Lamb
- Beef
- Corned Beef - or, of course, whatever else you fancy.
How to cook pork in the oven
I cook pork steaks in the oven - so easy.
Okay, some may not like them as golden in colour as we do, but all you do is remove most of the fat.
Rub each side with a little vegetable oil and pop them into a non-stick roasting dish. Sprinkle a tiny bit of sea salt onto the fat.
Then into a preheated oven at 200°C / 400°F for about 30-35 minutes, turning halfway through.
Can you freeze this sauce?
Well, I have read that you can, personally, I wouldn't bother. It's so easy to make, and you could make it earlier in the day - but be sure to keep it in the fridge before very gently reheating.
It will look very thick, and you might have to add a bit more milk.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
White Onion Sauce Recipe
Easy fuss-free white onion sauce recipe.
Ingredients
- 400g onions (about 3 or 4 onions) - cut into large dice
- 60g unsalted butter
- 2 tablespoons plain flour (all-purpose)
- 250ml milk
- a big pinch of sea salt - to taste
- a big pinch of white pepper - to taste
Instructions
- Add the butter to a medium-sized saucepan and let it melt over medium heat. Once melted, add the onions and, using a wooden spoon, keep stirring the onions for about 5 minutes.
- Now, put the lid on the saucepan and over low heat, leave the onions to cook for about 15 minutes - check on them now and then and give them a stir.
- Remove the lid and check the onions, they should be nice and soft but not coloured. Once soft, add the flour and cook while stirring for a couple of minutes; you need to cook the flour, or your sauce will taste of raw flour.
- Add the milk a little at a time, stirring all the while until you have used up all the milk. If it's too thick, add a little more milk.
- Season with salt and pepper and have a taste - add a little more salt and pepper if you need to.
- Continue to cook the sauce until it has thickened nicely and serve.
Notes
400g of onions is approx. 1 large and 1 medium-sized onion.
You want brown onions and not red for this.
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Cheers
Jan