Onion sauces in the days before sophistication were rustic affairs, more bitter than sweet, more brown than white. Lard was used to fry the onions, and flour rather than cream was the thickener. Broth was preferred to bouillon. Some recipes called for lemon juice instead of vinegar. Herbs – bay, rosemary, thyme – gave the sauce an aromatic hint. Cloves, egg yolks and mustard were occasional flavourings. And bacon or ham was an expedient ingredient. Interestingly, recipes began to appear in the 1930s with a haute cuisine twist. The onions were cooked in milk, sieved and set aside to breath. Sour cream and egg yolks were added to a light roux, and heated gently with the onions. There is no agreed method for making onion sauce in Europe. It should be aromatic and creamy, rich and strong, and have a smooth consistency.
4 veal sausages, grilled 350 ml bouillon / broth 200 g onions, sliced into rings 100 ml red / white wine 45 ml sour cream 30 g butter 30 g white wheat flour Black pepper, large pinch Salt, large pinch Sugar, large pinch 2 sprigs thyme 1 sprigs rosemary Lemon thyme leaves, for garnish
Combine flour and onions in a large bowl. Heat butter in a large frying pan, add the flour and onion mixture, and cook gently for 10 minutes, stirring constantly. De-glaze the pan with the wine, add the broth and choice of herb, simmer for 15 minutes. Add cream, simmer for five minutes, season. Serve hot with cooked sausages and grated rösti, garnished with lemon thyme.
INDIGENOUS INGREDIENTS = Swiss Sausages
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