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Lemony onion sauce

updated

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Ingredients for 2 servings:

  • some oil
  • 1 onion(s)
  • 1 pinch(s) of sugar
  • 250 ml white wine
  • 250 ml vegetable stock
  • 1 lemon(s), organic, juice and zest
  • 1 bay leaf
  • 2 tbsp cream cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with fish, chicken, pasta

Quarter the onion and slice into strips. Fry in a little oil until light brown. Sprinkle the sugar over it and caramelize briefly. Deglaze with white wine and reduce. Pour in the vegetable stock and a little lemon juice and continue reducing. Add the lemon zest and bay leaf and simmer. When the sauce has reduced by about half, remove from the heat and stir in the cream cheese. Season to taste with salt and pepper. Tastes great with fried fish and poultry, or simply pasta. It also works with herb cream cheese if you’ve missed out on some while shopping.

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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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