Haring Met Uiensaus - Herring With Onion Sauce

“Delicious served with rye bread and good coffee. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and bone herring.
  2. Place onions in a saucepan and cook in a little water until tender.
  3. Melt butter and blend in flour; add salt pepper and milk and cook, stirring constantly until thickened.
  4. Drain onions and add to hot sauce; add cream.
  5. Reheat and pour over herring.

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