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Sauce

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. In a skillet, fry the chopped onion until golden brown.

  2. Add the Allinson fine wheatmeal and stir well.

  3. 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 to give the sauce its sweet, savoury flavour.
Allinson fine wheatmeal
Flour that absorbs fat and liquid, thickening the sauce as it is mixed in.

The step that matters

Adding the liquid gradually. Adding water or broth slowly while stirring lets the flour hydrate evenly, preventing lumps and giving a smooth sauce-like consistency.

“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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