Luxury bread & onion sauce
Luxury bread & onion sauce requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 115 calories, 4g of protein, and 6g of fat each. For 29 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 18 people have tried and liked this recipe. It is brought to you by BBC Good Food. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of bay leaf, ground cloves, star anise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a rather bad spoonacular score of 19%. Creamy bread & onion sauce, Creamy bread & onion sauce, and Luxury Brownies are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 bay leaf
25g butter
2 tbsp crème fraîche
pinch ground cloves
1 large onion, very finely chopped
1 star anise
1 tsp thyme leaf
100g good-quality white bread, crusts removed, chopped into chunks
600ml whole milk
Equipment:
frying pan
immersion blender
bowl
Cooking instruction summary:
Heat the butter in medium pan untiljust starting to sizzle. Cook the onionover a very low heat with the thymeand bay for 15-20 mins until soft andjust lightly golden. Pour the milk intothe pan, add the star anise and groundcloves, season and bring to the boil.Turn off the heat and leave to infusefor at least 10 mins. Can be donethe night before.Remove the star anise and bay, andadd the bread chunks to the pan. Bringback to the boil, then remove from theheat and blitz using a hand blender.Return to the heat, stir in the crèmefraîche and simmer gently for 2 minsuntil thickened. Can be made aheadand reheated with a splash more milk.Tip into a bowl, sprinkle with crackedpepper, and add the bay leaf, if you like.
Step by step:
1. Heat the butter in medium pan untiljust starting to sizzle. Cook the onionover a very low heat with the thymeand bay for 15-20 mins until soft andjust lightly golden.
2. Pour the milk intothe pan, add the star anise and groundcloves, season and bring to the boil.Turn off the heat and leave to infusefor at least 10 mins. Can be donethe night before.
3. Remove the star anise and bay, andadd the bread chunks to the pan. Bringback to the boil, then remove from theheat and blitz using a hand blender.Return to the heat, stir in the crèmefraîche and simmer gently for 2 minsuntil thickened. Can be made aheadand reheated with a splash more milk.Tip into a bowl, sprinkle with crackedpepper, and add the bay leaf, if you like.
Nutrition Information:
covered percent of daily need
