Salsa de cebolla oscura de Gabriela

Ingredients for 5 servings:

• 3 m.-large onion(s), if available red
• 1 tsp, heaped clarified butter (ghee)
• 1 tbsp flour, spelt
• 350 ml beef broth, from the jar
• 1 tbsp tomato paste
• 2 tsp soy sauce, dark
• 1 shot of red wine, dry
• 1 tsp coriander, ground
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

simply delicious, this dark onion sauce, makes 500 ml

Peel the onions, halve each with a knife, and then place them in a food processor. Heat the clarified butter in a saucepan and fry the onion rings until tender, stirring constantly. Set the pan aside, sprinkle the flour over the onions, stir into the onions with a wooden spoon, then deglaze with the beef broth and bring to a boil. Now add the dark soy sauce, tomato paste, ground coriander, and red wine to the sauce. Cover and simmer gently for about 10–12 minutes. Finally, season with salt and freshly ground pepper, if desired. This spicy onion sauce goes well with steaks, grilled dishes, and is excellent with mashed potatoes, boiled potatoes, and noodles. 100 ml onion sauce (1 serving), approx. 65 kcal