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Onion sauce. Onion sauce, recipe with photo Onion sauce for meat

Culinary professionals rightly believe that onion sauce is a universal gravy for meat, fish and vegetable dishes. Not everyone likes the taste of onion itself, but if it is properly diluted with other ingredients, it creates an amazing melody. Sour cream softens it with lactic sourness, butter gives it creamy tenderness, tomatoes give off their aroma and pleasant sweetness, herbs and spices add piquancy. Making onion sauce is not difficult, but there are some secrets. Several interesting gravy recipes will help you check our fabrications.

Classic version of onion sauce

Most chefs are inclined to believe that this sauce has an international character, but the French are convinced that they were the first to invent it. Historical debates in cooking are constantly ongoing, because the same vegetables and fruits grow in many parts of our planet. It is not surprising that similar dishes are prepared from them. Here's what a set of products looks like from which you can make a classic onion sauce:

onions – 2 heads;
wheat flour – 1 tablespoon;
milk – 210 ml;
butter – 50 grams;
nutmeg – 1 pinch;
pepper mixture – ½ teaspoon;
bay leaf – 1 piece;
green onion – 20 grams;
salt – ½ teaspoon.

Preparation:

We clean the onion heads and chop them well. Place in a small saucepan, add milk and add bay leaves. Everything needs to be boiled and then cooled.
In a frying pan, fry the flour in butter until light brown.
Mix the fried flour and cooled onion-milk mass in a saucepan. Sprinkle with spices and salt. Let it boil again and cool.
Chop the green onions and add them to the almost finished onion sauce.

The gravy should be served with fish dishes and veal. In France, this onion sauce is made with shallots.

Recipe with mustard

Spicy onion sauce with mustard is perfect for sausages, meatballs, fried sausage and stewed meat. The gravy will delight you with its delicate structure and appetizing flavor tints. For this we will need:

main red sauce – 800 ml;
onions – 3 heads;
butter – 30 grams;
cream margarine – 45 grams;
mustard – 25 grams;
peppercorns – 3-4 pieces;
“Yuzhny” sauce – 50 grams;
bay leaf to taste.

Preparation:

We clean the onions, finely chop them, saute them, put them in a saucepan, add peppercorns, bay leaves and the main red sauce.
Boil all ingredients over medium heat for 10-15 minutes. Turn it off.
Add butter, Yuzhny sauce and mustard to the hot base. Mix.

In this version, onion sauce can be used to prepare meat stew.

Red Onion Sauce Recipe

Onion sauce can be made from different types of onions. The most popular is onion, but they also use shallots and red onions. In order to prepare red onion sauce we need to take:

red onion – 500 grams;
wine or berry vinegar - 2 tablespoons;
dry red wine – 50 ml;
olive oil – 30 ml;
sugar – 3 tablespoons;
salt to your taste.

Preparation:

The onion must be peeled and cut into half rings. Heat olive oil in a frying pan and add onion. Sauté for 5 minutes. Make sure it doesn't burn, because we don't want extra bitterness in the gravy.
When our onions are fried to the desired state, add wine, salt, spices and sugar to it. Simmer until thickened, stirring regularly. We should have the consistency of jam.

That's all, onion sauce can be served with lamb, pork, and beef dishes.

Diet gravy with onions

If maintaining an ideal figure is important to you, creamy onion sauce is not your option. We have selected a light version of the gravy for you. You will need:

onions – 3 heads;
water – 200 ml;
vegetable oil – 200 ml;
flour – 1.5 tablespoons;
ground black and white pepper – 1 pinch each;
salt – ½ teaspoon.

Preparation:

We clean the onions and cut them into thin rings. Heat vegetable oil in a frying pan and fry the onion in it.
We dilute the flour with water, pour it into a saucepan, add sautéed onions to it. We wait for the mixture to boil and cook for 7 minutes.
Season with pepper and salt. Let the gravy cool slightly. Now it can be served with fish, meat, and vegetable dishes.

Option with green onions

In the summer it is worth making a sauce with green onions and sour cream. The taste of this gravy has a pleasant freshness and soft lactic sourness. We will need:

green onions – ½ a good bunch;
sour cream or yogurt without additives – 100 ml;
salt – 2 pinches.

Preparation:

Wash the onion feathers, dry them, and chop them finely.
Place sour cream and finely chopped onion into a blender bowl. Add salt. Beat until smooth. Fresh onion sauce for summer is ready.

You can add garlic or pepper, herbs, spices to the gravy; it all depends on your imagination. We serve this masterpiece with fish and meat dishes, pasta, dress salads, and enjoy the taste.

Sauce for onion rings

If you like to cook onion rings in batter, then you need an appropriate sauce for onion rings that can highlight their amazing taste with spicy notes. For our gravy recipe you need to take:

– 120 grams;
ketchup – 1 ½ tablespoons;
horseradish – 1 ½ tablespoons;
cayenne pepper - ¼ teaspoon;
lemon juice – ½ teaspoon;
sugar – ½ teaspoon.

Preparation:

Mix all ingredients until the mixture is homogeneous. Place in the refrigerator for 1 hour. This completes the preparation of our dressing.

Onion sauce is interesting to chefs for its versatility in terms of flavor combinations. You can add mushrooms, cheese, bacon, eggs, and various spices to its base. Each of these ingredients goes well with the taste of onions, adding original accords to it. To add a spicy piquancy to the gravy, use garlic and herbs. Flavor it with nuts and seeds and you will get an amazing dressing for many dishes.

Sour cream, various broths, and tomato juice are added to the onion sauce as a liquid base. Be sure to saute the onion, this will soften its taste. If you like thick gravies, use thickeners, or use less liquid base initially.

Light and tasty creamy sauce with onions will perfectly complement both meat and fish dishes. Of course, you can just buy ready-made delicious sauce. There are so many sauces that are not on store shelves right now! But, to be honest, I have never seen such onion sauce anywhere. I think many homemakers will appreciate this simple sauce recipe at home.

This onion sauce is based on the French Béchamel sauce and does not contain any chemical additives, emulsifiers, artificial thickeners or flavor enhancers. The recipe uses regular wheat flour as a thickener, which is absolutely not noticeable in the sauce. The sauce does not contain preservatives, which they like to stuff in store-bought products. Surely it won't last a month in the refrigerator. But the next day it tastes quite good. And if you don’t eat it all, it will last 2-3 days in the refrigerator.

Ingredients:

3 large onions;
500 g cream;
1 tbsp. flour;
some green onions;
2 tbsp. vegetable oil for frying;
salt and pepper to taste.

Creamy onion sauce recipe.

1. We buy regular onions for the sauce. It has a pungent taste and smell. But after heat treatment, almost all the pungency will go away, and a pleasant aroma will remain from the onion. Cut the onion into cubes. At this stage, you should decide which you prefer: sauce with pieces of product or ground into a homogeneous mass. Depending on this, we chop the onion. If you grind the sauce with a blender, you don’t have to chop the onion very finely. The onion will be stewed well during cooking. So you don't have to waste a lot of effort.

2.Pour vegetable oil into the frying pan and turn the heat to medium. Add onion and fry. The onion should become translucent but still crispy. To do this, do not remove the onion, stir it constantly. Do not add salt to the onion, otherwise all the juice will come out of it ahead of time.

3.Add flour. Just move the onion to the side and add flour. Fry it a little separately, stirring. Adding flour specifically to the onion will avoid an unpleasant floury aftertaste in the dish. Roasted flour will give the sauce a pleasant nutty aroma.

4.Then mix the flour and onion thoroughly, so all the excess liquid is absorbed.

5. We choose the freshest, low-fat cream from proven brands. Pour the cream into the pan, stirring. This way we will avoid the formation of lumps.

6. Stir in the creamy onion sauce. As soon as we notice that the cream has begun to thicken, immediately turn off the heat. The sauce will thicken considerably as it cools, so don't worry.

7.Add salt and pepper to taste. We will use a blender if desired.

8.The ideal herb for this recipe is green onions. It will give the onion sauce an extra kick. If desired, you can add dill, parsley, cilantro or basil. Choose the spice that you like best.

Cut the onion into small rings.

9.Add green onions to the sauce. Set aside some of the onion for decoration.

10. Stir the sauce. At this stage, you can grind it with a blender again. But many people will like the spicy onion slices.

Transfer the sauce to a gravy boat. Can be served either chilled or warm - this sauce is very versatile.

Bon appetit!

Onion sauce is a great addition to meat, fish and vegetables. It is with its help that dishes acquire amazing taste, amazing tenderness, softness and incredible juiciness. Let's learn recipes for making onion sauce.

Creamy onion sauce

Ingredients:

onions – 3 pcs.;
vegetable oil – 2 tbsp. spoons;
cream 15% – 200 ml;
salt - to taste;
dill greens – 20 g;
ground black pepper – 2 pinches.

Preparation

So, we peel the onions, wash them, wipe them with a towel and chop them into rings. Then fry it in butter or vegetable oil for about 5 minutes, stirring occasionally. After this, add flour, stir and fry for exactly 1 minute. Next, pour the cream into the pan, add salt and pepper. Bring to a boil and remove from the stove. Cool the finished sauce and sprinkle with finely chopped dill.

Tomato and onion sauce

Ingredients:

tomato sauce – 800 g;
creamy margarine – 50 g;
butter – 30 g;
table mustard – 25 g;
“Southern” sauce - 50 ml;
peppercorns – 2 pcs.;
bay leaf – 1 pc.

Preparation

We clean the onion, finely chop and sauté until golden brown. Then add peppercorns and bay leaves to it, lay it out, add some salt and simmer for 10-15 minutes. After this, season the mixture with mustard, butter and Yuzhny sauce. Bring the entire mass to almost a boil and remove from the stove. Serve the prepared onion sauce with mustard with meat cutlets, stewed meat and sausages.

Onion sauce for meat

Ingredients:

vegetable oil – 100 ml;
water – 250 ml;
onion – 2 pcs.;
flour – 20 g;
spices - to taste.

Preparation

Peel the onion, cut into rings and simmer in vegetable oil until transparent. We dilute the flour in cold water and pour the onion with this mixture. Bring to a boil, boil for 8 minutes, sprinkle with spices and cool.

Onion-sour cream sauce

Ingredients:

Sour cream and onion sauce is interesting because the original recipe provides for two stages of its preparation. There are simplified options, but this loses a lot in taste. Spend a little time and get a brilliant result.

The sauces you buy in stores may be just as delicious, but chances are they contain many unnatural ingredients and you can make a much better product in the comfort of your own home. So what's stopping you from starting now? See Step 1 to start making this delicious appetizer.

Sour cream and onion sauce

Ingredients:

100 g sour cream
60 ml water
40 g onions
1/2 tbsp. vegetable oil
Dill
Salt - to taste

Preparation:

Cut the onion into half rings and fry in vegetable oil.
Dilute sour cream with water, pour into the pan with the onions, simmer for 5 minutes. Add salt, add chopped dill, stir. Reduce the sauce for 5 minutes.
Remove from heat and let cool (the sauce will thicken).

Mikizha in sour cream and onion sauce

Ingredients:

Fish (mykizha) – 6 pcs.
Onions - 3 pcs.
Sour cream – 150 ml
Water – 50 ml
Bay leaf - 6 petals
Whole coriander - 10 g
Allspice (peas) – 12 pcs.
Salt, pepper - to taste
Olive oil - 2 tbsp.

Cooking method:

Clean the fish, rinse, salt and pepper and place on a baking sheet. Place a bay leaf, coriander seeds, and allspice into the belly of each fish. Cut the onion into feathers and sprinkle it on the fish. Dilute sour cream with water, salt and pepper and pour over fish and onions. Place the baking sheet in a preheated oven at 250 degrees. oven for 30 minutes
At this time, boil the rice and curry: heat olive oil and sugar in a saucepan, add rice, stir. Pour boiling water at the rate of 1 to 2 (for 1 cup of rice - 2 cups of water), add salt, cover and cook for 20 minutes over very low heat. Do not release steam or lift the lid.
Curry gives a beautiful golden color to the rice. Allspice gives the fish its aroma, coriander grains, which are added to fish, go perfectly with rice cooked with curry, since coriander is one of the essential components of curry powder along with turmeric and pepper
Thanks to the high temperature, the fish and onions are fried until golden brown, and the sour cream sauce softens it. The aroma of allspice and curry is felt. You can serve it to your taste...I serve separately lemon and flavored olive oil, which I prepare myself, adding hot pepper or garlic.

Onion sauce recipe

Ingredients:

Main sauce - 800 ml.
Onions - 300 g.
Vinegar - 75 g.
Margarine - 45 g.
Butter - 30 g.
Sugar - 5g.
Peppercorns
Bay leaf

Cooking method:

The onion must be finely chopped and lightly sauteed in margarine - the color should become transparent, but not golden. Pour vinegar into the onion, add pepper and bay leaf.
Boil for 10 minutes, then add all the red sauce, sugar and salt to taste. Boil for 10-15 minutes until tender, season with butter - and our onion sauce is ready!

Sour cream and onion sauce

Use this onion sauce with meat if you want to wow your dinner guests. Believe me, many will immediately ask for the recipe! Don't give it to anyone, it's just our secret.

Ingredients:

Onion - 1 pc.
Vegetable oil - 2 tbsp.
Sour cream - 250 g.
Tomato paste - 2 tbsp.
Butter - 1 tbsp.

Cooking method:

Cut the onion into thin half rings and fry in vegetable oil until golden brown, then add the entire portion of sour cream and simmer for 6-8 minutes.
After the time has passed, salt the mixture to taste, add tomato paste and wait for the sauce to boil. Leave it to simmer over low heat for about 5 minutes and add the butter at the end.

Creamy onion sauce

Creamy onion sauce is exactly what is called a “classic of the genre.” The history of its invention is lost somewhere in the southeastern regions of France, but its popularity reaches completely different parts of the world. Serve this onion sauce with fish - its delicate taste will perfectly complement the main dish.

Ingredients:

Onion - 1 pc.
Heavy cream - 70 g.
Milk - 1.5 tbsp.
Butter - 2 tbsp.
Flour - 1 tbsp.
Bay leaf

Cooking method:

Pour the milk into a saucepan, place finely chopped onion and a few bay leaves there. Bring the mixture to a boil and immediately remove from heat, setting it aside for 15 minutes.
At this time, sauté the flour in the melted butter, stirring all the time, and then very carefully add the strained milk.
Let the sauce boil, add salt to taste and keep it like that for another 10 minutes. Pour in the cream, stir - and you can enjoy the unique taste!

French sour cream and onion sauce

Ingredients:

2 tbsp. olive oil
1 ½ cups finely diced onion
1/4 tsp. kosher salt
1 ½ cups sour cream
¾ cup mayonnaise
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/2 tsp. kosher salt

Cooking method:

Add oil, salt and onion to the pot. Alternatively, you can use a saucepan or frying pan. Make sure to dice the onion as thinly as possible if you want the sauce to have a creamy, smooth texture.
If you like a rougher texture, you can slice the onion a little thicker. Cook over medium heat until the onions are caramelized (this should take about 20 minutes). Continue stirring frequently to prevent the onions from burning.
Remove the onion from the stove and let it cool. This should take another 15 minutes at least.
Mix remaining ingredients in a bowl. Mix sour cream, mayonnaise, garlic powder, white pepper and additional salt in a bowl until ingredients are combined
Add cooled onions and stir. Stir the mixture until the caramelized onions and sour cream mixture are combined, giving the sauce a nice light brown color and creamy consistency.
Serve. You can either serve this sauce immediately with chips, vegetables or a baguette, or place it in the refrigerator for a few hours to let it cool. If you are refrigerating it, cover it well.

Low-Fat French Onion Dip

Ingredients:

1/4 cup canola oil
4 medium yellow onions, chopped
a pinch of salt
1 large garlic clove, minced
1 tbsp. Worcestershire sauce
2 sprigs fresh thyme
2 cups plain low-fat Greek-style yogurt
Freshly ground black pepper
1 tsp. celery salt

Cooking method:

Place the oil and onion in a large sauté pan over medium heat. You can use a frying pan in a pinch. Make sure the onion is really finely chopped to give the sauce an even texture. Add a pinch of salt to the mixture and stir it often so that the ingredients combine
Cook for 15-18 minutes. Towards the end of the cooking process, you may need to add a little water to prevent the onions from burning. You must be careful while mixing the ingredients.
Essentially, you're caramelizing the onions now. You can even make this a day or two ahead instead of making the sauce all at once if you like, it may even give it a richer flavor.
Add chopped garlic. Chop 1 clove of garlic and add it to the mixture, stirring for a few seconds until the garlic releases its aroma.
Turn off the heat. Remove the pan from the heat to allow the onions to cool faster.
Stir in Worcestershire sauce and thyme. Add the Worcestershire sauce and thyme (after plucking the leaves from two shoots) to the onion and butter mixture, and stir until the ingredients are completely combined.
After this, let it cool until it thickens. This should take at least 15 minutes or so.
Mix cooled mixture with Greek yogurt. Now mix the onion sauce with Greek yogurt to give it a richer, creamier flavor.
You can add a teaspoon of celery salt and some mixed freshly ground black pepper to give it extra flavor.
If you want, you can wait a few hours (or even a whole day!) before serving this dish. This can help the ingredients mix and give it a tastier consistency.
Serve it. Garnish the dish with another sprig of thyme and serve it in any container you like.
Try different vegetables like broccoli or carrots, or agave chips instead of less healthy (but tasty) potato chips if you really want to keep it low-fat. You can make this a day before and cover it well and keep it in the refrigerator.

Baked sour cream and onion sauce

Ingredients:

2 8 ounce packages softened cream cheese
1 cup sour cream
2 medium-sized sweet onions
6-8 cloves of garlic
1/2 tbsp. l. oils
1/2 tbsp. l. olive oil
1/2 tbsp. l. salt
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyère cheese

Cooking method:

Caramelize the onions. Simply heat the olive oil and butter in a skillet over medium to high heat, and add the diced onion once the butter has melted.
Stir or toss the ingredients until thoroughly combined, then turn the heat to low and simmer for about 10-12 minutes, continuing to stir as you cook. Here's what else you should do
After cooking over low heat for 10-12 minutes, season the mixture with 1/4-1/2 tsp. salt, and continue to simmer for another 15-25 minutes, or until the onions turn amber in color and begin to become translucent.
Add 6-8 cloves of garlic during the last 5 minutes or so. If you add them too early, they may burn a little.
You can even add 1/2 teaspoon brown or white sugar halfway through the cooking process if you want to sweeten it a little.
Preheat oven to 425ºF (218ºC). You may want to turn on the oven while you are caramelizing the onions as it will take a while for it to heat up.
Combine ingredients in a frying pan or Dutch oven. Use either a regular pie pan, or a 20 x 20 cm casserole dish for the cream cheese, Gruyère, Parmesan, and caramelized onions. If you don't like Gruyère, you can substitute regular Swiss cheese.
You can also mix the ingredients in a bowl and then place them on the Dutch oven if that's easier. Bake for 15-20 minutes.
Bake the ingredients until the dish is cooked through in the middle and browned on top.
Check it every few minutes to make sure you don't burn the onions.
Serve it. Serve this delicious baked French onion dip with chips, sour dough bread, or sliced baguette.

Sour cream and onion sauce

Ingredients:

onions (medium size) - 4 pcs.;
vegetable oil - 10 tbsp. l.;
flour - 2 tbsp. l.;
sour cream - 350 g;
water - to taste;
salt - to taste;
ground black pepper - to taste.

Cooking method:

To prepare the sauce we will need 4 medium sized onions.
Cut the peeled onion into quarter rings.
Place the onion in a preheated frying pan with vegetable oil and fry over low heat for about 15 minutes, stirring occasionally, until the onion becomes soft.
Then increase the heat a little. The onion should become slightly golden. Just slightly!
Add 2 tablespoons of flour to the onion.
Reduce the fire to a minimum. Using a spatula, carefully combine the flour and butter. Remove all lumps.
Immediately after the flour, add sour cream.
And again mix thoroughly so that no lumps form.
Lastly, add hot water. I don't indicate the amount of water. It all depends on your taste. Some people like thick sauces, some like medium thick sauces, and some like thinner ones.
Add water in parts (pour a little water, stir, add again if necessary).
If it happens that you accidentally added too much water, then, without ceasing to stir, evaporate the excess water by keeping the sauce on the fire a little longer.
After you have obtained the sauce of the desired thickness, salt it, pepper it, bring it to a boil, reduce the heat and, stirring, keep it on the fire for another 2-3 minutes.
Delicious sour cream and onion sauce will be a great addition to many dishes and will help diversify the menu.

Onion-sour cream sauce

Ingredients:

vegetable oil
tomato paste
sour cream
butter

Cooking method:

In order to prepare sour cream and onion sauce, you first need to peel the onions, wash and cut them into thin half rings.
Then fry it in vegetable oil in a preheated frying pan. After the onion turns golden, add sour cream and simmer for another seven minutes.
Then you need to salt the mixture and put tomato paste in it. Wait for the sauce to boil and, stirring constantly, cook for another five minutes. At the end of cooking, add a spoonful of butter.
Onion-sour cream sauce can be prepared without adding tomato paste. In this case, white flour sauteing is added to it during cooking.
To prepare it, flour is fried in oil until slightly golden brown.

Onion sauce - recipe

Ingredients:

onions - 6 pieces,
water - 120 milliliters,
sour cream 20% - 180 grams,
flour - 30 grams,
salt - 1/2 teaspoon,
soda - 1/4 teaspoon,
ground black pepper - 1/2 teaspoon.

Cooking method:

Some varieties are characterized by tart onion bitterness: such vegetables are good raw, but they are not suitable for sour cream sauce. It is worth paying attention to onions with snow-white skin; such specimens will not spoil the dish. There is no sugar in the sauce, so the sour cream should be thick and fresh, without sour notes or signs of fermentation.
Peeled onions are washed and cut into large cubes.
Place the onion cubes in a saucepan or deep frying pan and pour the specified amount of water.
Add soda and sunflower oil. Cover the dish with a lid and set the heat to medium.5.
The boiling time can last from 15 to 25 minutes; readiness is determined based on the condition of the onion pieces.
They should become soft, light yellow flakes.
Onions always have a tendency to burn; you need to stir the “onion porridge” several times, lifting the stuck pieces from the bottom with a spoon.
Beat the warm onion mass with a blender, the resulting puree will become light and quite thick.
Add sour cream to the onion sauce and beat again with a blender.
Pour out the flour. Whisk the sauce until the flour is completely dissolved.
Add salt and ground black pepper. Other spices can be too intrusive, interrupting the onion taste, and black pepper will wonderfully complement the sauce, adding spiciness to it.
Next, you need to bring the sauce to a boil and keep it on the fire for 10-20 seconds. Stir the heated sauce again and leave in the pan until it cools.
The onion sauce will be thick; if you need to get a liquid sauce, you can add 50-100 milliliters of water before boiling.
The sauce can be stored in the refrigerator for 3-4 days in a closed glass or ceramic jar.
Onion sauce is offered both warm and chilled. It will turn out delicious if you pour cold sauce over hot baked or fried meat.

Classic sour cream and onion sauce

Ingredients:

2 medium onions
Sour cream (fat)
350 ml Chicken broth
150 ml Wheat flour
2 tablespoons Butter
50 g Vegetable oil
1 tablespoon Black pepper, ground - to taste
Salt - to taste

Cooking method:

Place a piece of butter in a frying pan with a thick bottom. It must be melted until liquid, and then add wheat flour.
The mixture is stirred with a whisk to eliminate even small lumps, and then fried until the flour is lightly creamy and has a pleasant nutty aroma.
Now warm chicken broth is slowly poured into the frying pan and the mixture is stirred until smooth. The onions are peeled and chopped randomly - in the future they will be chopped in any case.
In a separate frying pan, the vegetable is sautéed in vegetable oil for 3–5 minutes until it acquires a transparent golden hue.
Add black pepper and salt to taste to the onion. The specified amount of sour cream is added to the frying pan with flour and broth, after which the mass is mixed and simmered over low heat for 5–7 minutes.
It must be stirred constantly, and after the specified time the sauce will begin to gradually thicken.
Now you can add fried onions to it, heat for another 2-3 minutes, and then remove the pan from the heat.
The dressing should cool slightly, after which it is poured into a blender and blended until smooth. The result is a thick, viscous, cream-colored sour cream sauce with a pleasant onion aroma.

Sour cream and onion sauce

Ingredients:

onions - 6 pieces,
sunflower oil - 120 milliliters,
water - 120 milliliters,
sour cream 20% - 180 grams,
flour - 30 grams,
salt - 1/2 teaspoon

Cooking method:

To prepare this simple and tasty sauce, we need sour cream, onions, refined vegetable oil, water, wheat flour, salt and ground black pepper.
Depending on how you plan to serve the sour cream and onion sauce, chop the peeled onion. If like me (a completely homogeneous sauce), cut the onion into arbitrary, rather large pieces.
And if you want the texture of the onion to be felt, chop it into fairly thin half rings.
Pour refined vegetable oil into a frying pan and add onions there. Place on medium heat.
Fry the onion until soft and nicely golden brown. There is no need to blush too much.
Then add wheat flour (both premium and first grade are suitable). Quickly stir everything until the flour browns a little. Due to this, the characteristic floury taste will disappear, which will be replaced by a nutty aroma.
Then pour boiling water into the pan, add salt and ground black pepper. Let everything simmer a little over medium heat until the onion finally becomes soft.
At the end of cooking, add sour cream, but do not boil it, but only warm it up, while constantly stirring the sauce. If you keep it on the fire for a long time, the sour cream will curdle and curdled lumps will appear.
Taste the sauce for salt and pepper and add seasonings if necessary. In fact, the sour cream and onion sauce is ready - all you have to do is cool it. If you like the onion pieces in the sauce, leave it that way.
I blended the sauce with a blender so that my picky eaters wouldn’t even guess what exact ingredient was hidden in this dish. After cooling, the sour cream and onion sauce will thicken very well.
Serve it with fried fish, chicken or other meat. Even just with boiled or baked vegetables, the sour cream and onion sauce is just to lick your fingers.

Onion sauce for meat, fish and vegetables

Ingredients:

250 ml liquid sour cream;
1 tsp flour;
1 medium onion;
green onion feather;
a little vegetable oil for frying;
salt to taste.

Cooking method:

Take a medium-sized onion, peel it, rinse it under running water, and chop it finely. You can use different devices for slicing onions, or you can get by with a regular knife. Or grate it completely - whatever suits you.
Pour a small amount of vegetable oil into a preheated frying pan and add the onion. Fry until the onion becomes translucent.
Add one teaspoon of flour. Mix everything thoroughly so that the flour absorbs excess liquid. Read more:
Roasting the flour and onion together gives the sauce a nice nutty flavor.
Now add sour cream, it’s better to take liquid. Because the flour will make our mixture thicker.
Mix the sauce. It will begin to thicken right before your eyes. As soon as the sauce begins to thicken, remove it from the heat. If the mixture of sour cream and onions turns out to be very thick, then you can slightly dilute it with kefir or plain water.
Rinse the green onions under running water. Finely chop and add to the sauce.
Mix. Remove from heat and cover with a lid. Please note that the sauce will thicken further as it cools. Do not overheat it, otherwise the sauce will completely harden.
Let the finished sauce brew for a couple more minutes, and then transfer it to the gravy boat. If you want the sauce to be homogeneous, you can grind it using a blender.

I want to bring to your attention a recipe for classic onion sauce and 5 more recipes for sauces that are prepared based on classic onion sauce.

Onion sauce (and onion-based sauces) are good for all hot main courses of meat (almost any meat), minced meat and salmon. You can also season hot vegetable dishes with it. For example, serve sauces with baked potatoes.

Onion Sauce Recipes

Classic onion sauce

To prepare the onion sauce you will need:

Fat or melted butter - 2 tablespoons
Onion – 1 onion
Wheat flour – 1 ½ – 2 tablespoons
Warm water or vegetable broth – ½ l
Sour cream – 2 tablespoons
Chopped green onions – 2 tablespoons
Salt - to taste

Prepare classic onion sauce:

Heat the fat or oil in a frying pan, fry the chopped onion until it becomes transparent, add flour and brown it until light yellow. Add warm water or vegetable broth in small portions, stir constantly, cook the sauce for several minutes, until the onion is almost ready.
Add sour cream and salt, stir, cook for another minute.
Add chopped green onions to the finished sauce and stir.

Tomato and onion sauce

Ready-made classic onion sauce
Tomato puree – 3-4 tablespoons
Granulated sugar - to taste
Hot red pepper - to taste

Prepare the tomato and onion sauce:

The sauce is prepared in exactly the same way as the classic onion sauce. Just pre-heat the chopped onions in fat with tomato puree, and only then add flour and continue according to the recipe. At the end, add sugar (to taste) and hot pepper.

Onion sauce with capsicum

Classic onion sauce
Chopped canned peppers – 2 tablespoons
Ground, red (hot) or black pepper - to taste

Prepare onion sauce with capsicum:

Add chopped canned peppers to the classic onion sauce halfway through cooking (when the sauce is boiled in water or vegetable broth).

Boil everything together. You can (and it will be very tasty) add the juice left over from canned peppers to the sauce.

Green onion sauce

To prepare the sauce you will need:

Classic onion sauce
Chopped greens (dill, parsley, celery, green onions) – 2-3 tablespoons

Prepare the green onion sauce:

Add chopped herbs to the ready-made hot classic onion sauce, mix well, salt and pepper to taste.

Onion sauce with pickles

To make this onion sauce recipe you will need:

Classic onion sauce
Pickled cucumber – 1 pc.
Tomato puree – 1 tablespoon
Mustard or horseradish - to taste

Prepare onion sauce with pickled cucumber:

The sauce is prepared in much the same way as classic onion sauce. Just simmer the tomato puree together with the onion; halfway through preparing the sauce, add chopped pickled cucumber.
Add mustard or horseradish to the prepared sauce to taste.

Onion-mushroom sauce

To prepare the onion-mushroom sauce you will need:

Classic onion sauce
Chopped porcini mushrooms or champignons – ½ cup
Chopped capsicum - 1 teaspoon
Chopped parsley – 1 tablespoon
Sour cream – 2 tablespoons

Prepare the onion-mushroom sauce:

Fry fresh mushrooms together with chopped onions in oil or fat. Dried mushrooms must first be soaked in water and then chopped into fairly large pieces.
This sauce uses more sour cream than the classic onion sauce.
Add the capsicum halfway through preparing the sauce.
Add parsley at the end of preparing the sauce.