800 g/1 3⁄4 lb baby onions 80 g/3 oz butter
1 tabtespoon plain flour 100 ml/3 1⁄2 fl oz Vegetable Stock salt and pepper


1.Parboil the onions in salted, boiling water for about 10 minutes, then drain. Melt half the butter in a pan, add the onions, season with salt and pepper and cook, stirring halfway through cooking, for 20 minutes until golden brown all over.
2.Mix the remaining butter with the flour to a paste and add to the pan with the stock. Increase the heat and cook for a further 10 minutes or until the cooking juices thicken.
3.Place the onions on a warm serving dish and spoon the juices over them.

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