1885 - La Cuisine Creole

Brown Onion Sauce for Poultry, Etc.

DDV CULINARY

Slice three onions after peeling them;
fry them a bright brown in a spoonful of butter;
sprinkle a little flour in, and let it brown also;
add salt, pepper, and also sage, if for goose or duck,
and parsley and thyme if for chickens or roast meat;
add a cup of the liquor in which the fowl was cooked,
let it boil up and add a tablespoonful of catsup.