White Onion Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of boiled and pureed white onions finished in a melted butter base with cream. The full recipe is presented here and I hope you enjoy this classic British version of: White 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. It is, however, at its heart an adaptation of French soubise sauce.
Original Recipe
WHITE ONION SAUCE, for Boiled Rabbits, Roast Shoulder of Mutton, &c.
484. INGREDIENTS.—9 large onions, or 12 middling-sized ones, 1 pint of melted butter made with milk (No. 380), 1/2 teaspoonful of salt, or rather more.
Mode.—Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for 1/4 hour. Then put them in a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for 1/4 hour. Drain them thoroughly, chop them, and rub them through a tammy or sieve. Make 1 pint of melted butter, by recipe No. 380, and when that boils, put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious.
Time.—From 3/4 to 1 hour, to boil the onions.
Average cost, 9d. per pint.
Sufficient to serve with a roast shoulder of mutton, or boiled rabbit.
Seasonable from August to March.
Note..—To make this sauce very mild and delicate, use Spanish onions, which can be procured from the beginning of September to Christmas. 2 or 3 tablespoonfuls of cream added just before serving, will be found to improve its appearance very much. Small onions, when very young, may be cooked whole, and served in melted butter. A sieve or tammy should be kept expressly for onions: an old one answers the purpose, as it is liable to retain the flavour and smell, which of course would be excessively disagreeable in delicate preparations.
Peel the onions, place in a bowl salted water and set aside for 15 minutes (this helps to preserve the whiteness of the onions). Drain the onions, place in a pan, cover with water then bring to a simmer, cover the pan and cook for about 35 minutes, or until the onions are completely tender.
Drain the onions, chop coarsely then purée in a blender or by pressing through a fine meshed-sieve and rubbing with the back of a wooden spoon.
Prepare the melted butter according to the recipe and when it comes to a boil add the onion purée. Add the salt, bring to a simmer then take off the heat, stir in the cream and serve immediately.
