BROWN ONION SAUCE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

6 large onions ↝ Onions, raw [Vegetables and Vegetable Products]
rather more than 1/2 pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]

for flavoring

1 tablespoonful of mushroom ketchup ↝ Ketchup [Tomato-based condiments]
a small quantity of port wine

Instructions (3)

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.

Original Text

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.

HISTORY OF THE ONION.—It is not supposed that any variety of the onion is indigenous to Britain, as when the large and mild roots imported from warmer climates, have been cultivated in these islands a few years, they deteriorate both in size and sweetness. It is therefore most likely that this plant was first introduced into England from continental Europe, and that it originally was produced in a southern climate, and has gradually become acclimatized to a colder atmosphere. (See No. 139.)

Notes

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