Brown Onion Sauce
- 2 ounces butter
- More than 1/2 pint rich gravy
- 6 large onions, sliced
- Pepper
- Salt
Put the sliced onions in a stewpan. Fry them to a light brown color in butter. Keep them stirred well to prevent them from turning black. As soon as they are of a nice color, pour atop the gravy. Simmer gently until tender. Skim off all fat. Add seasoning. Rub through a sieve. Put again in a saucepan. When it boils, it is ready to serve.
Submitted by Aug 29, 2009
15 min
30 min
45 min