Serve warm onion sauce as an addition to cooked meat and other foods. In making of this sauce pay attention to the density. The sauce should be neither too thin nor too thick. Usually it is made to have consistency as cream.
In Croatia it’s usually served with cooked meat from the chicken and beef soup. It’s rich in flavor and it complements cooked meat and vegetables perfectly!
This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.
- 5 finely chopped onions
- 5 tbsp lard/butter/oil
- 10 tbsp all purpose flour
- 1 tbsp granulated sugar
- 1 tbsp white vinegar
- water or broth enough to get the necessary thickness
- 1 tbsp of fresh chopped parsley leaves for garnish
- In the frying pan on heated oil fry sugar until golden.
- Add finely chopped onions and simmer until golden.
- Add flour, fry until golden as well.
- Add water or broth and a tablespoon of vinegar, salt, and let it to cook on low heat until you get the wished consistency. When you pour the liquid onto the onions, it is necessary to add it little by little, while stirring well, otherwise the lumps will create.
Before serving, whisk the sauce and sprinkle with fresh parsley.
Tip: you can chop onions in the food processor to speed up the process and get finer onion texture.
What is your favorite sauce or gravy?