"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Onion Sauce (Aunt Grace Oleson's English Bread Sauce) Recipe

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This recipe for Onion Sauce (Aunt Grace Oleson's English Bread Sauce), by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Family Classic
Added: Monday, May 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
One quart whole milk
1 large sweet white onion
stale but not dry white bread
salt, pepper and butter
a little cream (if desired)

Directions:
Directions:
Put milk in the top of a double boiler. Add the finely chopped onion. Cook over hot water until the onion is tender. Trim crusts off 6-8 (or more if needed) slices of stale white bread. Save these for the crumb topping. Put broken pieces of the white bread into blender and run on/off/on/off quickly to make fluffy white bread crumbs. Do a small amount at a time. Then do the same with the crusts. Save these fine crumbs separately to toast later.

When the onion is tender stir into the milk/onion mixture enough white bread crumbs to thicken to a saucy consistency. Add pepper and salt to taste and a chunk of butter. Add a little cream before serving if desired.

Brown the crust crumbs carefully on a tray in a toaster oven or on a baking sheet in a regular oven. Watch them carefully as they are easily burned. When golden brown remove and rub a chunk of butter through them so they slightly clump together.

Personal Notes:
Personal Notes:
Aunt Grace was the charming woman from England who with her husband John F. Oleson (Uncle Jack) of Payson, Utah, adopted Grandma Sabin's two younest sisters, Deon and Dene, when the family was orphaned. Grace and Jack were like adopted grandparents to us when we lived in Payson. We loved going to their home for Thanksgiving. She always served this Sauce over Turkey. Topped with the buttery toasted crumbs. This became a tradition in our Thanksgiving diners when we moved to California and as you all know, I carried the tradition on in our family.

 

 

 

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