ReceptnaptárOnion Sauce
Onion sauce is the old Hungarian sweet-and-sour sauce with caramel flavor, thickened with a brown roux. It was served with boiled beef, roasts, eggs and potatoes. The caramelized sugar gives its deep color and flavor.
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Ingredients
Method
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- Heat the fat in a pot over medium heat, add the sugar and caramelize, stirring, until light brown (do not let it burn).
- Add the finely chopped onion and cook for 3 minutes until softened.
- Sprinkle in the flour and cook, stirring, for 2-3 minutes until hazelnut brown.
- Gradually pour in the cold water, stirring so there are no lumps. Add the bay leaf, vinegar, salt and pepper.
- Simmer over low heat for 20 minutes, stirring occasionally, until the sauce is thick and smooth.
- Remove the bay leaf and strain the sauce or blend it smooth with a stick blender. A little mustard can lift it. Serve with boiled or roast meat.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not burn the sugar, or it turns bitter.
- Pour in cold water so it does not lump.
- A stick blender makes it creamy.
- Broth makes it even more flavorful.
Frequently asked questions
How long does it keep?
In the fridge for 4 days.
What do I serve it with?
Boiled beef, hard-boiled eggs, roasts.
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