Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a dish you don't see that often. It takes my gran's boiled onions to the next level. It is a great accompaniment to boiled ham or mutton, Sunday roasts, or as a vegetarian main course.
This is a dish you don't see that often. It takes my gran's boiled onions to the next level. It is a great accompaniment to boiled ham or mutton, Sunday roasts, or as a vegetarian main course.
There are lots of different types of onions available these days, from the delicious French Roscoff to the little flat Italian cippoline. For this recipe, stick to white onions; don't try to be clever and use red ones. If you do, you'll only end up with a yucky-looking pink sauce. Sure, it might taste fine but it will put everyone off before they've even tried it.
600-800g small white onions, peeled
1.5 litres vegetable stock, or a good-quality cube dissolved in that amount of water
50g butter
40g flour
Salt and freshly ground white pepper
2tbsp chopped parsley
1tbsp double cream
Put the onions into a saucepan with the vegetable stock and lightly season. Bring to the boil and simmer with a lid on for about 45 minutes, depending on the size of the onions, until soft but not falling apart.
Drain the onions in a colander, reserving the stock. Melt the butter in the pan the onions were cooked in and stir in the flour on a low heat. Gradually add the reserved stock, stirring constantly to avoid lumps forming (a whisk helps), bring to the boil and simmer for about 15 minutes, or until the sauce has thickened. Add the parsley, cream and onions and simmer for another 3-4 minutes. Eat with toast.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments