Basil and Onion Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large onions, finely chopped
- 300 ml milk 1.5%
- 2 pinches vegetable stock -powder or poultry stock-
- some salt and pepper
- Herbs, Italian
- Cayenne pepper
- 2 handfuls fresh basil
- 1 teaspoon oil
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- First chop the onions finely and sweat them in a little oil until they start to brown slightly. Add the spices and deglaze with the milk. Let it simmer for about 10 minutes until the onions are soft.
- If the sauce is still too runny, it can be bound with a little sauce thickener or cornstarch.
- Cut the basil leaves into fine strips and add to the sauce just before serving.
- The sauce goes very well with pasta and poultry.
- I also like to serve them with fish without basil, with a splash of lemon juice and a little curry.
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