Creamy Bread Onion Sauce Food

CREAMY BREAD & ONION SAUCE

Steps:

• In a covered, non-stick pan, gently fry the onions and bay leaves in the butter for 10 mins, until soft. Add the milk and cloves and simmer for 30 mins, stirring now and then.
• Take out the bay and cloves, then blitz in a food processor until smooth. This will keep for 2 days in the fridge.
• On the day, tip the cream into a pan, add the onion sauce, then mix well. Add the bread and stir until soft but still textured. Add milk to thin if necessary. Season and serve warm.

BREAD & ONION SAUCE

Steps:

• Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
• Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
• Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.

BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

SOUR CREAM AND ONION SAUCE

Steps:

• Mince and mash 1 garlic clove with 1/4 teaspoon kosher salt into a chunky paste. Whisk the garlic paste, 1/2 cup sour cream, 1/3 cup buttermilk, 1/4 cup mayonnaise, 2 teaspoons vinegar and 2 tablespoons chopped chives in a bowl. Season with salt and pepper.

EASY CREAMED ONIONS

Steps:

• Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
• Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

EXTRA CREAMY BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, star anise and herbs in a pan for 20 mins. Can be done the day before and left to infuse in the fridge. Strain the mixture and return the liquid to the pan. Place back on the heat and scatter in the breadcrumbs.
• Simmer and stir for 3-4 mins until you have a thick sauce. Stir in the clotted cream and nutmeg, season generously and serve. Can be made up to three days ahead; reheat on the hob or in the microwave on medium for three mins.

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

CRISPY ONION & BREAD SAUCE

Steps:

• Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.
• Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.