Summary

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

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Instructions

1. 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.
2. If the sauce is still too runny, it can be bound with a little sauce thickener or cornstarch.
3. Cut the basil leaves into fine strips and add to the sauce just before serving.
4. The sauce goes very well with pasta and poultry.
5. I also like to serve them with fish without basil, with a splash of lemon juice and a little curry.