Onion sauce - Wikipedia

^ a b c d e f g .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Kitchiner, William (1817). Apicius Redivivus: Or, The Cook's Oracle. S. Bagster. ^ a b c d e Cassell's dictionary of cookery. Cassell, ltd. 1883. pp. 468–469. ^ Meyer, Ethel (2010). 1200 Traditional English Recipes. BoD – Books on Demand. pp. 215–216. ISBN 978-3861952893. Retrieved 5 September 2014. ^ Caggiano, Biba (2002). Biba's Northern Italian Cooking. Penguin. p. 145. ISBN 1440623910. ^ Taylor, James Lumpkin; Martin, Priscilla Clark (1976). A Portuguese-English Dictionary, Volume 243. Stanford University Press. p. 146. ISBN 9780804704809. ^ Metzelthin, Pearl Violette Newfield (1994). Gourmet, Volume 54, Issues 7-12. Condé Nast Publications. p. 214. ^ "Sabrett® Onions in Sauce 16oz".