Creamy bread & onion sauce

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
2. Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
3. Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.

269 kcalories, protein 5g, carbohydrate 15g, fat 22 g, saturated fat 13g, fibre 1g, salt 0.48 g

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• Amy

  20 November 2007

  Amy rated and commented on this recipe

  

  Delicious! I couldn't stop dipping into it with the left over crusts while I was cooking it! If you leave out tearing the remainer of the bread in - it makes a wonderful fondue sauce!

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Ingredients

• 85g butter
• 2 onions , sliced
• 2 fresh bay leaves , plus extra to serve
• 600ml whole milk
• 7 cloves
• 140g crustless white bread
• 142ml pot double cream

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 85g butter
• 2 onions , sliced
• 2 fresh bay leaves , plus extra to serve
• 600ml whole milk
• 7 cloves
• 140g crustless white bread
• 142ml pot double cream

269 kcalories, protein 5g, carbohydrate 15g, fat 22 g, saturated fat 13g, fibre 1g, salt 0.48 g

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