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Sauce

Brown Onion Sauces, or Onion Gravy

A savory sauce made from browned onions, butter, flour, broth, wine, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Brown Onion Sauces, or Onion Gravy

Ingredients

Directions

Prepare

  1. Peel and slice the onions.

  2. In a saucepan, melt the butter over low heat.

Make the sauce

  1. Add the onions and cook until lightly browned, stirring occasionally.

  2. Gradually stir in the flour.

  3. Add the broth or water, pepper, and salt; bring to a boil for a few minutes.

  4. Stir in the Claret or Port wine and mushroom ketchup.

  5. Optionally, add lemon juice or vinegar to taste.

  6. Strain the sauce through a fine sieve.

Serve

  1. For a variation, add fried onions or whole boiled young onions before serving.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Port wine + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together570 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Onions
Browning slowly builds sweetness and deep savoury flavour into the sauce.
Butter
Carries the onions as they cook and adds richness to the sauce.
All-purpose flour
Stirred into the cooked onions to thicken the sauce as it heats.
Claret or port wine
Adds acidity and fruity depth that rounds out the savoury onion flavour.
Mushroom ketchup
Contributes concentrated savoury, umami flavour to the sauce.

The step that matters

Cook the onions until lightly browned. Onions cook slowly over low heat so their natural sugars caramelise gradually, giving browned flavour without scorching. Rushing this step leaves the sauce pale and sharp-tasting, while burnt onions turn it bitter.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (butter, flour, pepper, port wine, mushroom, ketchup, lemon):

  1. Shallotfits better
  2. Capsicumfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, pepper, port wine, mushroom, ketchup, lemon. 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.

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