Onions In White Sauce Food

LYONNAISE SAUCE

Steps:

• In a heavy-bottomed saucepan, melt the butter and cook the onions over medium-high heat until they turn a light golden brown. You are sautéing rather than sweating the onions.
• Add the vinegar and heat the mixture until the liquid boils.
• Lower the heat a bit and continue simmering until the liquid has reduced by half.
• Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
• Strain through a mesh strainer (optional) and serve right away.

WHITE SAUCE

Steps:

• In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

WHITE SAUCE

Steps:

• Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
• Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
• Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

MOM'S TRADITIONAL CREAMED ONIONS

Steps:

• Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
• Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

ONIONS IN WHITE SAUCE

Steps:

• Lightly grease a 13x9 inch baking dish.
• Bring onions to a boil in a large pot. Cover, reduce heat to medium low and simmer 45 to 50 minutes until tender. Drain well.
• Melt butter in a medium sized saucepan over low heat. Whisk in flour until blended, then gradually add the half and half and milk. Increase heat and simmer 3 to 4 minutes whisking often. Remove from heat, whisk cheese until melted, then salt, nutmeg, and red pepper.
• Put onions in baking dish. Pour cream sauce over top and sprinkle with cracker crumbs and paprika. Bake 25 minutes until hot and bubbly.

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.

CARAMELIZED ONION SAUCE

Steps:

• Place a large heavy kettle over medium heat and heat the oil. Add the onions and garlic and cook, stirring frequently, until the onions are greatly reduced in volume and golden in color, about 50 minutes to 1 hour. (Lower the heat toward the end of cooking if the onions stick to the bottom of the pot.)
• Add the wine, thyme and walnuts to the pan and continue to cook until all the liquid has evaporated. Season to taste with salt and pepper. Serve with grilled meat, fish or pasta.

SOUBISE (WHITE ONION SAUCE)

Steps:

• Saute the onions in the butter until transpaents.
• Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
• Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
• This will give you a smooth sauce.
• Add the whipping cream and then season to taste.