Crispy onion & bread sauce
- Preparation and cooking time
- Prep:
- Cook:
- Serves 8-10
- Easy
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionfinely sliced
- 50g butter
- 400ml milk
- 1 bay leaf
- pinch of ground cloves
- 120g crustless white breadtorn into pieces
- 100ml double creamor mascarpone
- black onion seedsand crispy onions, to serve (optional)
Nutrition: Per serving (10)
- kcal147
- fat11g
- saturates7g
- carbs8g
- sugars3g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
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.
step 2
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.
