Bread Onion Sauce Recipes

LUXURY BREAD & ONION SAUCE

Steps:

• Heat the butter in medium pan until just starting to sizzle. Cook the onion over a very low heat with the thyme and bay for 15-20 mins until soft and just lightly golden. Pour the milk into the pan, add the star anise and ground cloves, season and bring to the boil. Turn off the heat and leave to infuse for at least 10 mins. Can be done the night before.
• Remove the star anise and bay, and add the bread chunks to the pan. Bring back to the boil, then remove from the heat and blitz using a hand blender. Return to the heat, stir in the crème fraîche and simmer gently for 2 mins until thickened. Can be made ahead and reheated with a splash more milk. Tip into a bowl, sprinkle with cracked pepper, and add the bay leaf, if you like.

CREAMY BREAD & ONION SAUCE

Steps:

• In a covered, non-stick pan, gently fry the onions and bay leaves in the butter for 10 mins, until soft. Add the milk and cloves and simmer for 30 mins, stirring now and then.
• Take out the bay and cloves, then blitz in a food processor until smooth. This will keep for 2 days in the fridge.
• On the day, tip the cream into a pan, add the onion sauce, then mix well. Add the bread and stir until soft but still textured. Add milk to thin if necessary. Season and serve warm.

CRISPY ONION & BREAD SAUCE

Steps:

• Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.
• Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.

BREAD & ONION SAUCE

Steps:

• Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
• Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
• Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.

ONION SAUCE

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.

BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

BREAD PUDDING STUFFING WITH ONION SAUCE

Steps:

• Make the stuffing: Preheat the oven to 350. In a large skillet over moderately high heat, saute the sausage until fully cooked. Drain and set aside.
• In a large saucepan over moderate heat, melt the butter. Add the onion and celery and cook, stirring, until the onion becomes translucent. Add the apples, pecans and sausage. Cook, stirring, for 2 minutes. Remove from heat. Mix in the corn bread and white bread until well combined. Add the egg, applesauce, stock, minced herbs, celery leaf, salt and pepper.
• Transfer stuffing to a 9x12 inch baking pan and cover with foil. Bake for 20 minutes. Remove from oven and cool to room temperature. When stufing is cool, crumble it into small pieces and reserve. May be prepared up to 2 days in advance. Keep covered and chilled.
• Make the custard: Preheat the oven to 350. In a bowl, combine the eggs and the cream.
• Butter 12 6 oz ramekins. Fill each 3/4 full with the stuffing. Do not pack tightly. Pour the egg and cream mixture on top of the stuffing to just below the lip of the ramekin. Set them in a shallow baking pan, pour enough hot water into the pan to reach halfway up the sides. Bake for 25 minutes, or until the custard is just set.
• Make the onion cream sauce: In a 4 quart saucepan set over moderate heat, melt the butter, add the onion and cook, stirring occasionally, until the onions are translucent. Add the flour and cook, stirring, for 5 minutes.
• Meanwhile, in another saucepan, scald the cream and milk together. Whisk the hot cream mixture into the onions and continue whisking until thoroughly combined. Simmer over low heat, stirring occasionally, for 10 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt, pepper and nutmeg. Strain sauce through a sieve, if desired. Keep warm until ready to serve.
• Carefully remove the pan with the ramekins from the oven and take them out of the water bath. Unmold the puddings by running the point of a paring knife around the edge of each remekin. Invert the puddings and place on a platter. Nap with the onion cream sauce. Pass the remaining sauce in a gravy boat.