Jerchen's onion sauce

Ingredients for 8 servings:

• 4 m.-sized onion(s)
• 20 g butter
• 2 tbsp flour
• 150 ml vegetable stock
• 100 ml wine, red, semi-dry

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Palatinate ingredient for liver dumplings

Peel the onions and slice into thin rings. Melt the butter in a small saucepan and fry the rings until golden brown, reducing the heat to half. Deglaze with half the red wine and, after a minute, add about 100 ml of the heated vegetable stock. Whisk in the flour. Simmer for 5 minutes, then add the remaining stock. Season the resulting sauce with the remaining wine. As the title suggests, this sauce is eaten 90% of the time with liver dumplings here in the Palatinate region. However, it also goes well with chunky bratwurst or a nice piece of saumagen (pork stomach). You can also serve this sauce (for vegetarians) with mashed potatoes and sauerkraut!