This sauce is great with roast chicken and also beef. Some people prefer it to be very smooth, but I like to keep it lumpy, just like my Mum makes it.
Preparation Time: 5 Minutes
|1/2 pint milk||5 slices white bread|
|1 medium, chopped||Salt & pepper|
Place the chopped onion and milk into a small non-stick saucepan, and simmer gently for for 15 minutes until the onions are soft and the milk has reduced slightly. Remove the crusts from the bread (save them to make breadcrumbs or throw out for the birds). Chop the bread roughly and add to the pan. Stir round and cook gently for a further 5 minutes until most of the milk is absorbed into the bread. If the mixture is too dry, add a little more milk. If there is not enough sauce, keep adding more bread, followed by milk, ad infinitum! Season with freshly ground black pepper and salt.