John Myers
Ingredients for 1 servings:
- 3 m.-sized onion(s)
- 100 g margarine or clarified butter
- Wine, cream and spices as desired
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Instructions for quick, dark and light sauces
Finely chop the onions and fry them in the fat over high heat. After about 3 minutes, when the onions are visibly drier, add 2-3 tablespoons of water and stir. You’ll notice the onions starting to darken. Let the water evaporate, sauté the onions, let them dry, and after about 2 minutes, add another 2-3 tablespoons of water and stir. Repeat this process 4-5 times at the same temperature until the onions have turned dark brown. From this point on, the direction is up to your own taste. You can deglaze everything with red wine, or perhaps port. Herbs and/or roasted vegetables go well with it, and cream turns it into a cream sauce. Deglazed with red wine, seasoned with salt and pepper, the acidity of the wine balanced with a little molasses, and pureed with a hand mixer, this sauce is very dark and ready in just a few minutes.
Facebook Comments