White Onion Sauce

Best White Sauce with Onions

A traditional onion sauce recipe that my nan used to make years ago.

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No messing about it's just an onion sauce that is delicious. 😋

Now, years ago (we're talking 1950's or so) when my nan made this she didn't use all milk but more water than milk - I know, but it was completely different times.

People then made traditional dinners such as Bacon and Onion Roly-Poly Pudding - a suet pudding served with potatoes, gravy and peas. Nothing fancy, just proper good food.

This onion sauce recipe is about as easy as sauce-making gets! No messing about and just a few ingredients.

No fancy cooking equipment - all you need is a non-stick lidded saucepan. If you don't have a lid for your saucepan, fear not, the onions will just take a little longer to cook.

A wooden spoon would be good, you can buy one at any good supermarket for around 50p.

Looking for a smoother sauce?

If you want to be all fancy and have a more modern white onion sauce, you can use a stick blender to make your onion sauce smooth. Personally, I like it just how I make it and leave the sauce as it is.

Ingredients in onion sauce

• Onions

• Butter

• Flour

• Milk

• Salt and white pepper

How to make onion sauce

Add the butter to a medium-sized saucepan and let it melt over medium heat. Once melted add the onions and using a wooden spoon keep stirring the onions for about 5 minutes.

Now, put the lid on the saucepan and over low heat leave the onions to cook for about 15 minutes - check on them every now and then and give them a stir.

Remove the lid and check - the onions should be nice and soft but not coloured.

Once the onions are soft add the flour and cook while stirring for a couple of minutes - you need to cook the flour or your sauce will taste of raw flour.

Add the milk a little at a time, stirring and the while until you have used up all the milk.

Season with salt and pepper and have a taste - add a little more salt and pepper if needed. Continue to cook the sauce until it has thickened nicely.

Blend with a stick blender if you really must have a smooth onion sauce. Job done!

What to serve with white onion sauce

• Pork steaks or pork chops as I did

• Gammon

• Lamb

• Beef

• Corned Beef - or of course, whatever else you fancy.

How to cook pork in the oven

I cook pork steaks in the oven - so easy. Okay, some may not like them as golden in colour as we do but all you do is remove most of the fat and then rub each side with a little vegetable oil and pop them into a non-stick roasting dish. Sprinkle a tiny bit of sea salt onto the fat.

Then into a preheated oven at 200°C 400°F for about  30-35 minutes turning halfway through.

Can you freeze this sauce?

Well, I have read that you can but personally, I wouldn't bother. It's so easy to make and you could make it earlier in the day - but be sure to keep it in the fridge before very gently reheating.

It will look very thick and you might have to add a bit more milk.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

white onion sauce, white onion sauce recipe, traditional white onion sauce, white sauce with onions,

sauce

English

Yield: 2

Author: Jan Bennett

White Onion Sauce Recipe

Easy fuss-free white onion sauce recipe.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

• 400g onions (about 3 ½ onions each the size of an apple) - cut into large dice
• 60g unsalted butter
• 2 tablespoons plain flour (all-purpose)
• 250ml milk
• a big pinch of sea salt - to taste
• a big pinch of white pepper - to taste

Instructions

1. Add the butter to a medium-sized saucepan and let it melt over medium heat.
2. Once melted, add the onions and, using a wooden spoon keep stirring the onions for about 5 minutes.
3. Now, put the lid on the saucepan and over low heat leave the onions to cook for about 15 minutes - check on them every now and then and give them a stir.
4. Remove the lid and check the onions, they should be nice and soft but not coloured.
5. Once soft add the flour and cook while stirring for a couple of minutes - you need to cook the flour, or your sauce will taste of raw flour.
6. Add the milk a little at a time, stirring and the while until you have used up all the milk, if it's too thick add a little more milk.
7. Season with salt and pepper and have a taste - add a little more salt and pepper if need to.
8. Continue to cook the sauce until it has thickened nicely and serve.

Notes

400g of onions is approx. 1 large and 1 medium-sized onion.

You want brown onions and not red for this.

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