Milk is fresh
Sarah is a trusted source on General Cooking.
Was the onion particularly strong? Cut onions can be acidic (which is why some make you cry).
I'd suggest sweating it in some butter first, to caramelize the sugars and evaporate the juices, to prevent this from happening on round 2.
Milk will curdle if it is boiled - it's just too much heat. Steeping it without any bubbling activity, over very low heat, is a better method. I would have minced the onions et al and tossed them in!
Just bringing milk to a boil won't curdle it (though it might scald/boil over) - keeping it boiling may result in curdling though. In this case, given Chef Lisa has kept it at a very low simmer, the most likely culprit is acid.
You can safely bring milk to a temp where the surface is bubbling and watch the temp closely, which it sounds like chef Lisa did. You can also bring it to the boil, take it off the heat and throw the infusing ingredients in to steep as it cools.
Sweating the onions in butter has the added effect of imparting more flavour anyway, so it's definitely worth the trouble.
I'll just guess that your sauce just "broke." Just add the cheese (cheese is in there somewhere, yes?) to the potatoes as required, and continue, bravely. Hardly anyone notices that delicious can be broken, too.
Please enter a valid email address.
Well played. You deserve a cookie.
A single recipe, batched smartly, can shapeshift into 20 new ideas
Cauliflower Salad: The Shape-shifter
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.