Allotments 4 All

'Bring Onion etc to boil in milk. Let stand 45 min , then discard'.

I just can't see how you can extract all the flavour from an Onion that way?? And what a waste. Why not chop it up & add to the Sauce?

At least cut it in half to expose all the goodies - like when putting Onion in a bird??

Same logic struck me last year tim, so I tried cut, liquidised and whole (Fat Ladies for the liquidised one); and IMO the old 'infused' whole onion flavour works much better for my tastebuds, strong but subtle and clovey. One of the ultimate Christmas highlights, onion and cloves bubbling gently in milk, scenting the house in advance of the feast :)

You could always use the onion in something else? ;)

I cut mine in half to get more flavour.  Always add more cloves too, love them! :)

SS, I too love the smell of it cooking! :)

I've never had or made bread sauce but would like to this year can I have a recipe please as a guide. Many thanks :)

1 1/2 pints milk
2 bay leaves
about 6 cloves
1 large onion
One large white tin loaf, crusts cut off and made into breadcrumbs
Salt and pepper to taste

Cut onion in half, put in a pot with milk, bay and cloves.
Simmer on the lowest heat you have for 2-3 hours, stirring occasionally to avoid sticking - this evaporates the milk by about one-third which is the Secret of the Sauce ;)

Strain the milk, return to the pot on lowest heat, and put in about half the breadcrumbs. Stir and leave for 15 minutes to swell up.
If you need to add more breadcrumbs, add gradually and let them swell for a few minutes before the next. If it goes too thick, thin down with a little more milk. Taste, add salt and pepper, taste and serve or store.

If you're leaving it warm in the pan, put the lid on to prevent skin forming.

We reheat ours in the microwave :)

YUM YUM YUM! My favourite bit of Xmas dinner  ;D

I stick about 20 cloves into the onion and then leave it in the middle of the sauce before serving. Also add a couple of teaspoons of french mustard.

Definitely trixie, addict here too - a pile of bread sauce with a sliver of turkey on top ;D
Same with the white sauce over pud, a bowl of white sauce and a crumb or two of Xmas pud
oo nobody's started a rum-butter-or-cream-with-pud thread yet ::)

PMSL @ the sliver of turkey on top of the bread sauce! My idea of heaven  ;D

Can't agree with the Xmas pud thing though ... anything that I could possibly build a house out of doesn't get on my menu!

My auntie Eileen used to give us a home-made pud every year when my gran was alive. We cooked it for 150 hours, made white sauce, stuck a sprig of holly on top and then set fire to it with brandy.

After we had evacuated the house and thrown damp tea-towels on everything flammable we used to throw the pudding in the bin. It was traditional. I do miss it!

 ;D ;D ;D

Many thanks SS  looking forward to making it.

Well skuse me, but the onion in the bread sauce is my 'best bit'!!

I bit of chook, the heart of the onion, and a bit of sage and onion, with a great big dollop of bread sauce - heaven!!

Oi Tim ~ Supersprout mentioned rum butter......

Clotted cream and brandy butter for me....

Nah.....only custard allowed in ma hoose..... ;D ;D ;D (and a nice bit of Lancashire cheese with the cake.)

Only drink rum in desperation!

Just noted that Delia does cut her onions in half. Sensible, really, or they aren't covered with the milk.