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Basil-onion sauce

updated

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Ingredients for 4 servings:

  • 3 large onions, finely chopped
  • 300 ml milk 1.5%
  • 2 tsp. vegetable stock powder or chicken stock
  • some salt and pepper
  • herbs, Italian
  • Cayenne pepper
  • 2 handfuls of basil, fresh
  • 1 tsp oil
  • possibly sauce thickener

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

delicious with pasta and poultry

First, finely chop the onions and sauté them in a little oil until they begin to brown. Add the spices and deglaze with the milk. Simmer for about 10 minutes, until the onions are soft. If the sauce is still too runny, you can thicken it with a little sauce thickener or cornstarch. Finely slice the basil leaves and add them to the sauce just before serving. The sauce goes very well with pasta and poultry. I also like to serve it with fish without the basil, with a squeeze of lemon juice and a little curry.

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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.

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