Creamed Onion Sauce

1. 1

   Place onions in a saucepan, cover with water and bring quickly to the boil; simmer 1-2 mins, drain and cover with cold water and then drain again.

2. 2

   Place onions in the top half of a double saucepan, add the stock, wine, rice and nutmeg, cover & cook over boiling water until the onions are very tender, approx 40 minutes.

3. 3

   Rub the mixture through a fine sieve and return to saucepan; reheat over hot water.

4. 4

   Stir in cream and add salt & pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.