Onion Horseradish Sauce – Spreewald

Cut the onions into fine rings, sauté lightly in butter, sprinkle with coarse pepper, extinguish with a few splashes of vinegar, fill with milk, let bubble.

Add the clear soup and boil everything together to a creamy sauce.

Fold in the grated horseradish, season with a little sugar and, if desired, round off with condensed milk or whipped cream.

Serve with boiled meat, as well as roast mutton or lamb.

Note: Flour is listed in the ingredients, but not in the instructions. It is assumed that the onion rings are dusted with flour before or after steaming in butter.

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