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:

Quickview
115k Calories
3g Protein
6g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
115k
6%

Fat
6g
9%

  Saturated Fat
3g
22%

Carbohydrates
11g
4%

  Sugar
5g
6%

Cholesterol
15mg
5%

Sodium
119mg
5%

Get Enough Of These
Protein
3g
8%

Calcium
127mg
13%

Vitamin B2
0.17mg
10%

Phosphorus
86mg
9%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Vitamin D
1µg
7%

Vitamin B12
0.35µg
6%

Manganese
0.11mg
6%

Folate
21µg
5%

Vitamin A
224IU
4%

Potassium
148mg
4%

Vitamin B5
0.38mg
4%

Vitamin B3
0.7mg
3%

Magnesium
13mg
3%

Iron
0.59mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.44mg
3%

Fiber
0.7g
3%

Copper
0.04mg
2%

Vitamin C
1mg
2%

Vitamin E
0.17mg
1%

covered percent of daily need
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Food Trivia

How you serve food and drink matters in the perception of taste. Hot chocolate tastes better in orange cups, scientists found.

Food Joke

The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

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