Haggis with creamy onion soup

PUBLISHED: 10:53 19 January 2006 | UPDATED: 17:11 11 May 2010

Ingredients One medium-sized haggis 3 medium onions 50g (2oz) unsalted butter 1 heaped tbsp plain flour 14 fl oz full-cream milk 1 tbsp crme fraiche or cream salt and white pepper Method With Burns Night coming up next week we'll be having haggis with on

Ingredients One medium-sized haggis 3 medium onions 50g (2oz) unsalted butter 1 heaped tbsp plain flour 14 fl oz full-cream milk 1 tbsp crme fraiche or cream salt and white pepper Method With Burns Night coming up next week we'll be having haggis with onion sauce, mashed turnips and potatoes, followed by a glass of whisky. Haggis is quite a dry dish, so a creamy sauce helps keep it moist and makes a change from gravy. One medium-sized haggis will serve 2 or 3 people as it is very filling. Cook the haggis in a large pan of simmering water for about 40 minutes. Peel onions and chop into small pieces. Melt butter in a non-stick saucepan, add onions and cook over moderate heat until softened. Sprinkle over flour and stir to mix. Gradually add milk stirring all the time until you have a smooth sauce. Bring to a simmer and cook for 10 minutes or until onions are very well cooked. Add salt and pepper to taste, not too much as the haggis itself will be quite peppery. Add cream or crme fraiche just before serving the onion sauce and stir well. Cut open the haggis with a sharp knife or scissors and turn out into a warm dish. Serve the sauce separately in a jug.

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