Directions:
Serves 8-10
Great with roast lamb or pangrilled lamb chops. Onion sauce is a sort of ‘forgotten flavour’ which makes a delicious change from the more usual mint jelly.
Melt the butter over a gentle heat, add the onions and cook in a covered saucepan on a low heat until really soft but not coloured. Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for a further 5 minutes.
This sauce keeps for 3-4 days covered in the fridge and may of course be reheated.
Onion and Mint Sauce
Add 2-3 tablespoons freshly chopped mint to the Onion Sauce before serving.