450g Onions (sliced)
50g Butter
600ml Stock (vegetable, beef, chicken, lamb stock or milk)
25g Plain Flour
Pinch of Each, Mace, Nutmeg, Salt.
Freshly Ground Black Pepper
Equipment
1 Large Pan
1 Medium Pan
1 SHARP Knife
1 Chopping Board
1 Sieve
The Good Bit
- Heat half the butter in your large pan and add the onions, cook slowly so as not to brown them, stirring occasionally, in the other pan heat your stock or milk. Once the onions are soft add the stock or milk and drop in the mace, nutmeg and season with salt and pepper.
- Simmer for 10-15 minutes then strain, reserving the liquid and onions, now heat the remaining butter in one of your pans and add the flour, cook for about 2-3 minutes then remove from the heat and add in the reserved liquid.
- Keep stirring all the time to avoid lumps, next chop up the reserved onions as fine as you can and add to the pan, stir again, reheat for a little while then serve. Works well with all meats but especially lamb.
