Rich & Creamy Bread and Onion Sauce

Rich & Creamy Bread and Onion Sauce

A smooth, creamy bread and onion sauce with nutmeg – the perfect traditional accompaniment for roasted meats.
Portions:8
Cooking Time:35 minutes
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Equipment

  • Non-stick pan
  • Hand blender

Ingredients

  • 50 g butter
  • 1 large onion finely chopped
  • 2 fresh bay leaves folded in half
  • 8 whole cloves
  • 450 ml semi-skimmed milk
  • 100-140 g crustless white bread chopped
  • 100 ml double cream
  • Nutmeg for grating

Instructions

  • In a non-stick pan, melt the butter over medium heat.
  • Add the chopped onion, bay leaves, and cloves.
  • Partially cover with a lid and cook for 8-10 minutes, until the onion is soft but not browned.
  • Pour in the milk, partially cover again, and simmer gently for another 20 minutes.
  • Remove the bay leaves and cloves.
  • Add three-quarters of the bread to the pan, and blend with a hand blender until smooth.
  • Stir in the double cream, a generous grating of nutmeg, and the remaining bread for added texture.
  • Chill if preparing in advance; warm gently before serving.
  • This sauce will keep in the fridge for up to 4 days.

Notes / Tips / Wine Advice:

Wine Advice
Pairs well with a rich, full-bodied white wine like Chardonnay, or serve alongside red meats with a medium-bodied red such as Merlot.

Nutritional Information

Calories: 182 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 13 g | Fiber: 1 g | Sugar: 5 g | Salt: 0.2 mg
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Course Sauce / Side Dish
Cuisine England
Holliday Christmas
Diets Vegetarian