Try this recipe for Basic Brown Onion Sauce or post your own Basic Brown Onion Sauce recipe
Main Ingredient: Onions
Category: Marinades and Sauce
|2 lg||Onions; thinly sliced; thinly sliced|
|1 ds||Sesame oil; toasted or dark; toasted or dark|
|1 teaspoon||Dill seed|
|1 teaspoon||Caraway seed|
|1 cup||De-alcoholized dry red wine|
|1 tablespoon||Arrowroot; mixed with; mixed with|
|2 tablespoon||De-alcoholized dry red wine|
|1 cup||Beef stock; reduced fat, or; reduced fat, or|
|1/4 teaspoon||Olive oil; extra-light; extra-light|
|1||Pour 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 <firstname.lastname@example.org> on Jan 11, 1999,|
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