Crispy onion & bread sauce

Elevate bread sauce by adding buttery, crisp onions. It’s an ideal condiment for the Christmas dinner table or to serve with your Sunday roast

  • Prep:15 mins
    Cook:20 mins
    Serves 8-10
  • Easy

Nutrition per serving

  • kcal 147
  • fat 11g
  • saturates 7g
  • carbs 8g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.3g


  • 1 onion, finely sliced
  • 50g butter
  • 400ml milk
  • 1 bay leaf
  • pinch of ground cloves
  • 120g crustless white bread, torn into pieces
  • 100ml double cream or mascarpone
  • black onion seeds and crispy onions, to serve (optional)


  1. Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.

  2. Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.

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