Onion Sauce

Ingredients:

2 medium onions, peeled and chopped
1 tablespoon margarine
1 tablespoon flour
1 cup milk
1 tablespoon lemon juice
Salt and black pepper to taste


Preparation:

  • Melt the margarine, add onions and fry until golden brown.
  • Add flour, stir well and gradually add milk, salt and pepper.
  • Let it boil for 10 to 15 minutes, than add lemon juice and
    pass everything through a sieve.
  • Serve hot poured over meat or separately in a sauce bowl.


Real Cooking


Did You Know?
For all varieties of onions, the more phenols and flavonoids they contain, the more antioxidant and anti-cancer activity they provide. When tested against liver and colon cancer cells, Western Yellow, pungent yellow (New York Bold) and shallots were most effective in inhibiting their growth. The milder-tasting varieties—Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia—showed little cancer-fighting ability.

Shallots and ten other onion (Allium cepa L.) varieties commonly available in the United States were evaluated: Western Yellow, Northern Red, pungent yellow (New York Bold), Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia. In general, the most pungent onions delivered many times the benefits of their milder cousins.