Side Pannel
Graham Kerr's Basic Brown Onion Sauce
Graham Kerr's Basic Brown Onion Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Onions
Ingredients List
- 1/4 ts Olive oil; extra-light
- 1 ds Sesame oil; toasted or dark
- 2 lg Onions; thinly sliced
- 1 ts Dill seed
- 1 ts Caraway seed
- 1 c Beef stock; reduced fat
- 1 c De-alcoholized dry red wine
- 1 tb Arrowroot; mixed with
- 2 tb De-alcoholized dry red wine
Directions
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 finsh and less than 1 gram of fat per
serving. *If you like French onion soup, you'll love this. *Use half or
less of the wine and supplement with concentrated mushroom stock (i.e.,
bouillon/base).
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 finsh and less than 1 gram of fat per
serving. *If you like French onion soup, you'll love this. *Use half or
less of the wine and supplement with concentrated mushroom stock (i.e.,
bouillon/base).
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