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📝 Description
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🥘 Ingredients
2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.
👨🍳 Method
Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage French Onion Sauce, expecting something simple and savory, but I found a delightful twist that I didn't anticipate: the tangy kick from the lemon juice and vinegar. It brightened up the rich, caramelized onions and added a refreshing note that I wasn't prepared for, but absolutely loved. This recipe is perfect for the weeknight cook looking to elevate a simple steak or roasted vegetables. The process is straightforward, and the results are far from ordinary. I served it over a quick pan-seared steak, and it was a hit. The sauce took about 30 minutes to prepare, but the effort was well worth the reward. Next time, I'll try it with roasted carrots—anything to get more of that zesty, savory goodness on my plate.
