La Sauce aux Oignons de Périgord
(Perigord Onion Sauce) Recipe

Origin: France      Period: Traditional

This is a classic onion sauce from the Perogord region of France that's typicaly served with réchauffés, stuffed eggs, chicken, game or liver dishes.

Ingredients:

1 tbsp bacon fat (or lard)
2 onions, finely sliced
60g fatty bacon
1 dessert spoon plain flour
salt and freshly-ground black pepper, to taste
300ml boiling water (or stock)
1 bouquet garni of thyme, parsley and bayleaf

La Sauce aux Oignons de Périgord
(Perigord Onion Sauce) Preparation:

Method:

Heat the 1 tbsp bacon fat in a pan until quite hot then add the bacon and onions and fry until golden brown (about 10 minutes). Scatter the flour over the top then stir in to form a smooth roux. Continue cooking, stirring constantly, for about 2 minutes then whisk in the water or stock and continue cooking for a few minutes, or until smooth. Adjust the seasonings to taste then add the bouquet garni.

Simmer gently for 30 minutes then remove the bouquet garni and serve.

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