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White onion sauce à la Gabi

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Ingredients for 1 servings:

  • 250 g onion(s) or shallots, diced very finely
  • 50 g butter
  • 125 ml veal stock
  • 125 ml dry white wine
  • 1 tbsp vinegar (sherry vinegar)
  • 3 tbsp crème fraîche
  • Salt
  • Paprika powder, sweet
  • 4 tomatoes, peeled, pitted, finely diced
  • 4 sprig(s) basil, leaves cut into fine strips

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sauté the diced onions or shallots in 30g butter until translucent. Pour in the veal stock and wine and cook over high heat, stirring occasionally, until the onions are very soft and the liquid has almost completely evaporated. Now stir in the sherry vinegar and crème fraîche and season the sauce with salt and paprika. Sauté the diced tomatoes in the remaining butter until soft, but not mushy. Season with salt and toss with the basil strips. Garnish the onion sauce with the diced tomatoes. This sauce goes well with beef, pork, and all types of lamb.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

White onion sauce à la Gabi

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