White Onion Sauce?

Discussion in 'Herbs, Spices, Dressings, Sauces and Dips' started by Yorky, Aug 8, 2018.

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  1. Yorky

    Yorky Uncomfortably numb

    I came across this many years ago and thought it may complement Yorkshire fried chicken. However, I really don't know how to make it. I'm thinking of starting with a base béchamel sauce but do I fry the onions, boil them or just add them raw? Is there anything else that I should add (in addition to seasoning)? Perhaps sliced mushrooms? I will likely serve the chicken with mashed potatoes and garden peas or shredded cabbage.

    Any ideas?
     
  2. Wandering Bob

    Wandering Bob Active Member

    Location:
    France
    Not quite sure what you're trying to achieve @Yorky but I've made something similar to this before and I steamed the onions (not for long - maybe 3/4 mins, just to soften them and remove the sharp taste) - and then, as you say, add them to a béchamel. You could try grated nutmeg as an additional seasoning. Really fresh sliced mushrooms would be worth trying but I'm always wary of them adding extra liquid to the sauce.

    Hope that helps?
     
    Yorky likes this.
  3. Herbie

    Herbie Senior Member

    My mum used to make this to go with a bacon joint. She cooked the onions in butter until golden then she would add the flour and milk. Added salt and pepper. I can never make it this way as I get lumps so I take the onions out with a slotted spoon leaving the butter and add the onions back once the sauce is made.

    I've tried a gluten and dairy free version with little success so far.
     
    Yorky likes this.
  4. Yorky

    Yorky Uncomfortably numb

    I am only able to make white sauce using the Delia Smith method (I've no idea why) so the onions, however cooked (or not), will be added after the sauce has thickened. That's the plan anyway.
     
  5. Yorky

    Yorky Uncomfortably numb

    Neither am I but it's making my mouth water just thinking about it.
     
    Wandering Bob likes this.
  6. Wandering Bob

    Wandering Bob Active Member

    Location:
    France
    I grew up in Lancashire (the other side of the hill) and my mother used to make a 'bread sauce' to go with roast chicken. I'm sure that was a white sauce with softened onion - but how + when she incorporated the bread, I can no longer remember. But it did go very well with the chicken - which is your plan, I think. If you're curious about that bread sauce, I'll try and get more information
     
  7. Yorky

    Yorky Uncomfortably numb

    I am intending to use it to accompany this chicken.

    fried chicken scallops 2 s.jpg
     
  8. Wandering Bob

    Wandering Bob Active Member

    Location:
    France
    Oh, well maybe not the bread sauce - it would be just too heavy, I think. A simple onion sauce would work well though. You could try adding some thyme to the sauce too (memories of thyme + onion stuffing with chicken). I'd also consider slices of fresh lemon on the plate as a flavour contrast (and to counter the batter).
     
    MypinchofItaly likes this.
  9. Yorky

    Yorky Uncomfortably numb

    We don't have thyme but we do have a plethora of limes (not lemons).
     
  10. Herbie

    Herbie Senior Member

  11. Wandering Bob

    Wandering Bob Active Member

    Location:
    France
    Seriously? no access to thyme (fresh or dried)? That would do my head in.

    I'm struggling to think if I've ever eaten lime with chicken - but in the interests of culinary exploration, it must be worth a go
     
  12. Yorky

    Yorky Uncomfortably numb

    I'm sure I could find some dried in a jar somewhere or at least have some sent to me from Bangkok, but I rarely use it. The flavour would be lost given all the chillis that are eaten here.
     
  13. Wandering Bob

    Wandering Bob Active Member

    Location:
    France
    Thanks @Herbie - I had a quick look at the Delia recipe - it's very mustardy and would be brilliant with bacon, ham or gammon. Not sure if it would suit @Yorky - I guess it depends on whether he likes mustard.

    Do you know what 'sauce flour' is? I've not come across it before.
     
  14. Yorky

    Yorky Uncomfortably numb

    I've asked this question before. It's just flour, plain.

    And I love mustard!
     
  15. Wandering Bob

    Wandering Bob Active Member

    Location:
    France
    In that case do check out that Delia recipe - it looks straightforward and, as usual, her instructions are clear. Hopefully you have access to the two mustards she proposes …?
     

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