• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Graham Kerr's Basic Brown Onion Sauce

  • Recipe Submitted by on

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


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.,

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