Reviewed: Nov. 13, 2009

I didn't have a food processor / blender available, so I left onions as is. I also used white bread and a pinch of flour. Final product was outstanding. I will definitely make this again.

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Reviewer:

Andrew Jokela

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Aug. 30, 2009

Soggy? What?? Sauce is soggy. Bread is put through the food blender. Of course it is going to be soggy. It is sauce. Reminds me somehow of German Style cooking. I don't know why. But yummy. Bev

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Beverly Jane

Cooking Level: Expert

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Reviewed: Jun. 20, 2008

Did not like at all too soggy

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BAWILLIS66

Cooking Level: Expert

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Reviewed: Oct. 2, 2007

Very Very good onion sauce. Anyone who enjoys the taste of onions will want to make this. Works well for any dish that could use a little tweaking or to add moisture to a dry meat. As far as adding calories goes, I'm sure one slice of rye to a entire recipe of onion sauce and then use a portion of it to your dish wouldn't add many calories if you think about it.:)

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Sep. 23, 2007

Fabulous sauce that my DH proclaimed to be outstanding. I chose to use a dark bread and served this over pork chops. For the reviewer who said the bread became soggy obviously did not read thru the instructions correctly as the bread becomes a part of the sauce; hence the reason for running it thru the food processor. Thank you Linda!

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Karen NIedhammer

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Reviewed: Sep. 12, 2007

Extremely good sauce. I used it over a slow cooked pork roast and it added a nice touch of onion gravy. I wonder about the review that said the bread turned soggy. I kind of expected that when putting it in liquid but I may be a more experienced cook. Thank you so much for this delecious sauce and thanks to Oma also.

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