Basic Brown Onion Sauce

Try this recipe for Basic Brown Onion Sauce or post your own Basic Brown Onion Sauce recipe

Cuisine: American

Main Ingredient: Onions

Category: Marinades and Sauce

Difficulty: 1/10

  • admin image
recipe by Admin
Average of 0 (from 0 votes)

Basic Brown Onion Sauce

Oven temp:
Prep Time:
Cooking Time:


2 lgOnions; thinly sliced; thinly sliced
1 dsSesame oil; toasted or dark; toasted or dark
1 teaspoonDill seed
1 teaspoonCaraway seed
1 cupDe-alcoholized dry red wine
1 tablespoonArrowroot; mixed with; mixed with
2 tablespoonDe-alcoholized dry red wine
1 cupBeef stock; reduced fat, or; reduced fat, or
1/4 teaspoonOlive oil; extra-light; extra-light


1Pour the oil into a large skillet over medium-high heat. Add the onions, dill and caraway and cook, uncovered, 5 minutes, without stirring. Do not burn. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring. After 5 minutes the onions should be brown. Add stock and wine and quickly scrape up all the pan residues into the liquid until the bottom of thep an is clean; simmer 5 minutes. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Use as a sauce for meats or poultry; good as bread spread and nice as a dollop for soup. Notes: *Sweet taste, dark glossy finish and less than 1 gram of fat per serving. *If you like French onion soup, youll love this. *Use half or less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base). >Graham Kerrs Mini-Max Kitchen >kitPATh NUTR: 1/2 cup 84 cals, 1 g fat NOTES : This would go with that Rosti! Recipe by: Graham Kerrs Minimax Cookbook (1992) Posted to EAT-LF Digest by Pat Hanneman <> on Jan 11, 1999,
Vegan Vegetarian
  • Basic Brown Onion Sauce

Members may upload new images for this recipe by logging in.

Members add reviews for this recipe by logging in.