Onion sauce Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook
Pot-au-feu lord's land. For people living in towns, it was easier to buy inexpensive pieces of meat, which needed long cooking times. The method of cooking all food together and for extended periods of time (the whole day sometimes) gave what was called a ""pot-pourri"" in French and imported into English in the early 17th century. The relation between "pot-pourri" and "pot-au-feu" was attested in 1829 in the "Etymologic dictionary of the French language: ""Pot pourri. The name our fathers gave to the "pot-au-feu""". The cuts of beef and the vegetables involved vary, but a typical "pot-au-feu" contains: Cooking cartilaginous meat