This Mary Berry Onion Sauce is a rich and creamy sauce that’s perfect for pairing with roasted meats, particularly lamb or beef. It’s made with soft, caramelized onions and a smooth, creamy base that adds a delicious depth of flavor to any meal. This classic British sauce is simple to prepare and brings a comforting, homemade touch to your favorite dishes.
What is Mary Berry Onion Sauce?
Mary Berry’s Onion Sauce is a traditional British sauce made from slowly cooked onions in a creamy, savory base. It’s a versatile accompaniment, often served with roasted meats, but it also pairs wonderfully with vegetables. The slow cooking of the onions brings out their natural sweetness, which is balanced by a rich creaminess that makes this sauce both comforting and flavorful.
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Why You Should Try This Recipe
- Versatile: Pairs well with roasted meats, vegetables, or even mashed potatoes.
- Rich and creamy: The slow-cooked onions combined with the cream make this sauce indulgent.
- Simple ingredients: Made with basic pantry staples, yet full of flavor.
- Easy to make: Requires minimal effort and can be prepared in under 30 minutes.
- Perfect for special meals: Adds a gourmet touch to any dinner.
Ingredients Needed to Make Mary Berry Onion Sauce
- Onions (2 large, finely sliced): The base of the sauce, bringing sweetness and depth of flavor.
- Butter (2 tbsp): For cooking the onions and adding richness.
- Plain flour (1 tbsp): Helps thicken the sauce.
- Milk (300ml): Forms the creamy base of the sauce.
- Double cream (100ml, optional): Adds extra richness and a smooth texture.
- Bay leaf (1): Adds an aromatic depth to the sauce.
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds a subtle warmth to the sauce.
Equipment
- Medium saucepan
- Wooden spoon
- Whisk
- Knife and cutting board
Instructions to Make Mary Berry Onion Sauce
- Cook the onions: Melt the butter in a medium saucepan over low heat. Add the finely sliced onions and the bay leaf. Cook the onions gently for 10-15 minutes, stirring occasionally, until they are soft and lightly golden. Be careful not to let them brown too much, as this will affect the flavor.
- Make the roux: Sprinkle the flour over the softened onions and stir well to combine. Cook for 1-2 minutes to cook out the raw flour taste.
- Add the milk: Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and continue to cook, stirring constantly, until the sauce thickens and becomes smooth.
- Stir in the cream: Once the sauce has thickened, stir in the double cream (if using) for an extra creamy texture. Add a pinch of nutmeg if desired, and season with salt and pepper to taste.
- Simmer and serve: Allow the sauce to simmer gently for 5 more minutes to ensure the flavors meld together. Remove the bay leaf before serving. Serve the sauce hot over roasted meats, vegetables, or mashed potatoes.
What Goes Well with Mary Berry Onion Sauce?
- Roast meats: Perfect with roast lamb, turkey, or beef.
- Mashed potatoes: Adds a rich, creamy topping to mashed or baked potatoes.
- Vegetables: Pair beautifully with roasted vegetables like carrots, parsnips, or Brussels sprouts.
- Stuffing: Drizzle over stuffing for extra moisture and flavor.
- Yorkshire puddings: Complements the traditional British side dish wonderfully.
Expert Tips for Making the Best Mary Berry Onion Sauce
- Cook the onions slowly: Low and slow cooking helps bring out the natural sweetness of the onions and ensures they become soft without browning.
- Use cream for extra richness: While the sauce is delicious with just milk, adding double cream gives it a luxurious texture.
- Season well: Taste the sauce before serving and adjust the salt and pepper to balance the sweetness of the onions.
- Make ahead: You can make the sauce ahead of time and reheat it gently before serving. Just add a splash of milk to loosen it up if it thickens too much.
Easy Variations of Mary Berry Onion Sauce
- Cheesy onion sauce: Stir in grated cheddar or Parmesan for a cheesy twist.
- Herb-infused sauce: Add fresh thyme or rosemary during the cooking process for added herbal flavor.
- Mustard onion sauce: Stir in a teaspoon of Dijon mustard for a tangy, slightly spicy kick.
- Vegan version: Use plant-based butter and milk alternatives like almond milk or oat milk to make a dairy-free version of this sauce.
- Onion and mushroom sauce: Add finely chopped mushrooms along with the onions for an earthy, more complex flavor.
Best Practices to Store Mary Berry Onion Sauce
- Refrigerate leftovers: Store the sauce in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: Onion sauce can be frozen for up to 2 months. Allow the sauce to cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheat carefully: Reheat the sauce gently on the stovetop, adding a splash of milk or cream if it has thickened too much.
Best Practices to Reheat Mary Berry Onion Sauce
- Reheat on the stovetop: Place the sauce in a small saucepan over low heat, stirring occasionally until warmed through. Add a splash of milk or cream if the sauce has thickened during storage.
- Microwave for quick reheating: Transfer the sauce to a microwave-safe bowl and heat in 30-second increments, stirring between each, until hot.
Nutrition Value (per serving):
- Calories: 200
- Fat: 15g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 2g
FAQs
Can I make onion sauce in advance?
Yes, onion sauce can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop and add a splash of milk or cream if the sauce has thickened too much.
Can onion sauce be frozen?
Yes, onion sauce can be frozen. Allow the sauce to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
What can I use instead of double cream in onion sauce?
If you prefer a lighter version, you can substitute double cream with whole milk or use plant-based milk as a dairy-free alternative. Greek yogurt or crème fraîche can also be used for a creamy texture without the heaviness of cream.
How do I thicken onion sauce?
To thicken the onion sauce, make sure to cook the flour in the butter for 1-2 minutes when making the roux. If the sauce is still too thin, you can simmer it longer to reduce it or whisk in a little more flour mixed with a small amount of milk.
Final Words
Mary Berry’s Onion Sauce is a simple yet flavorful addition to any meal, especially when paired with roasted meats or vegetables. Its creamy texture and rich, oniony flavor make it a versatile sauce that’s perfect for both casual family dinners and special occasions.
Other Popular Recipes
- Mary Berry Cauliflower Soup
- James Martin Broccoli And Stilton Soup
- Mary Berry Bolognese Sauce
- Mary Berry Bread Sauce
Mary Berry Onion Sauce Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Sauce
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Onion Sauce is a traditional British sauce made from slowly cooked onions in a creamy, savory base. It’s a versatile accompaniment, often served with roasted meats, but it also pairs wonderfully with vegetables. The slow cooking of the onions brings out their natural sweetness, which is balanced by a rich creaminess that makes this sauce both comforting and flavorful.
Ingredients
- Onions (2 large, finely sliced): The base of the sauce, bringing sweetness and depth of flavor.
- Butter (2 tbsp): For cooking the onions and adding richness.
- Plain flour (1 tbsp): Helps thicken the sauce.
- Milk (300ml): Forms the creamy base of the sauce.
- Double cream (100ml, optional): Adds extra richness and a smooth texture.
- Bay leaf (1): Adds an aromatic depth to the sauce.
- Salt and pepper: To taste.
- Nutmeg (a pinch, optional): Adds a subtle warmth to the sauce.
Instructions
- Cook the onions: Melt the butter in a medium saucepan over low heat. Add the finely sliced onions and the bay leaf. Cook the onions gently for 10-15 minutes, stirring occasionally, until they are soft and lightly golden. Be careful not to let them brown too much, as this will affect the flavor.
- Make the roux: Sprinkle the flour over the softened onions and stir well to combine. Cook for 1-2 minutes to cook out the raw flour taste.
- Add the milk: Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and continue to cook, stirring constantly, until the sauce thickens and becomes smooth.
- Stir in the cream: Once the sauce has thickened, stir in the double cream (if using) for an extra creamy texture. Add a pinch of nutmeg if desired, and season with salt and pepper to taste.
- Simmer and serve: Allow the sauce to simmer gently for 5 more minutes to ensure the flavors meld together. Remove the bay leaf before serving. Serve the sauce hot over roasted meats, vegetables, or mashed potatoes.
