Brown Onion Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of fried onions finished with gravy and seasonings. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Onion Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROWN ONION SAUCE.
485. INGREDIENTS.—6 large onions, rather more than 1/2 pint of good gravy, 2 oz. of butter, salt and pepper to taste.
Mode.—Slice and fry the onions of a pale brown in a stewpan, with the above quantity of butter, keeping them well stirred, that they do not get black. When a nice colour, pour over the gravy, and let them simmer gently until tender. Now skim off every particle of fat, add the seasoning, and rub the whole through a tammy or sieve; put it back in the saucepan to warm, and when it boils, serve.
Time.—Altogether 1 hour.
Seasonable from August to March.
Note.—Where a very high flavouring is liked, add 1 tablespoonful of mushroom ketchup, or a small quantity of port wine.
Modern Redaction
Ingredients:
6 large onions, peeled and sliced
300ml good-quality gravy
60g butter
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the onions and fry until pale brown in colour (about 10 minutes), stirring frequently to ensure they do not blacken and become bitter.
When the onions are nicely browned pour the gravy into the pan, bring to a simmer and cook for about 20 minutes, or until the onions are fully tender. Skim off all the fat from the surface of the sauce then take off the heat and purée either in a blender or by pressing through a fine-meshed sieve.
Pour the purée back into a pan, adjust the seasonings to taste, bring to a boil and serve.
