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Fried Onion Sauce

A sauce made by frying onions, adding wheatmeal, and thinning with water or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Onion Sauce

Ingredients

Directions

  1. Finely chop the onion.

  2. Fry the chopped onion in a pan until golden brown.

  3. Add the Allinson fine wheatmeal and stir well.

  4. Gradually add water or broth to achieve a sauce-like consistency.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Onion
Browns in the pan, adding sweetness and savoury flavour to the sauce.
Allinson fine wheatmeal
Flour that thickens the sauce once it is stirred into the cooked onion.

The step that matters

Adding the liquid gradually. Adding water or broth slowly while stirring lets the flour hydrate evenly, which prevents lumps and gives a smooth, sauce-like texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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