Skip to main content
Sauce

White Onion Sauce

A creamy sauce made from boiled white onions, butter, flour, salt, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

White Onion Sauce

Ingredients

Directions

Prepare the onions

  1. Peel and halve the onions.

  2. Soak the onions in spring water for 15 minutes.

  3. Boil the onions in fresh water for 15 minutes.

  4. Drain the onions.

  5. Cover the onions with boiling water.

  6. Boil until tender, about 45 minutes.

  7. Drain the onions well.

  8. Chop and bruise the onions on a cutting board.

Make the sauce

  1. In a clean saucepan, combine the chopped onions with butter, flour, and salt.

  2. Stir in cream or milk and cook until it boils.

  3. Rub the mixture through a sieve.

  4. Add more cream or milk to achieve your desired 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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + creamtop 18% of all pairs
    Smell alikelow
    Cooked together10,827 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White onions
Provide the bulk of the sauce and its sweet, mild flavor once softened and pureed.
Butter
Adds richness and fat, carrying flavor and giving the sauce a smooth mouthfeel.
Flour
Thickens the sauce by absorbing liquid and gelatinizing with the fat and cream.
Cream or milk
Supplies liquid and creaminess, and sets the final consistency when cooked with the roux.

The step that matters

Drain the onions well before chopping. Residual water dilutes the sauce and weakens the thickening of the flour and butter, so the sauce can turn thin or runny.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, cream):

  1. Leekfits better
  2. Arrowrootfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, cream. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes