Onion sauce for roast lamb
50g unsalted butter
3 brown onions, peeled and roughly chopped
150ml chicken stock
50ml pure cream
Sea salt
Freshly ground white pepper
Melt the butter in a saucepan on a gentle heat and add onions.
Cook gently until they are very soft. Add chicken stock and simmer until reduced by two-thirds. Add cream. Season and simmer for 10 minutes. Blend until very smooth.
Pour into a jug to serve.
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