Onions In White Sauce Recipes

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.

Steps:

• Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
• Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

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.

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.

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.