Onion Sauce
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 1/2 pint of milk
- 1 gill of water
- 4 oz. of butter
- 1 dessertspoonful of Allinson fine wheatmeal
- 1 large Spanish onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz.
- of butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste.
- Chop the onions up fine, and cook them in the water until tender, add the milk, butter and seasoning.
- Smooth the meal with a little water, thicken the sauce, let it simmer for five minutes, and serve.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board