Onion Sauce
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 8 whole large onions
- 0.25 pound butter
- 2 spoonful thick cream
Instructions
- Boil eight or ten large onions, changing the water two or three times during cooking. When the onions are tender, chop them on a board to keep them a good colour. Place the chopped onions in a sauce pan with a quarter pound of butter and two spoonfuls of thick cream. Boil briefly, then pour the sauce over the ducks.