Basic Brown Onion Sauce Recipe

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   Pour the oil into a large skillet over medium-high heat.

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   Add in the onions, dill and caraway and cook, uncovered, 5 min, without stirring.

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   Don't burn.

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   The idea is to get the onions to caramelize and brown fully at frying temperature without stirring.

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   After 5 min the onions should be brown.

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   Add in stock and wine and quickly scrape up all the pan residues into the liquid till the bottom of thep an is clean; simmer 5 min.

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   Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir till thickened.

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   Use as a sauce for meats or possibly poultry; good as bread spread and nice as a dollop for soup.

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   Notes:*Sweet taste, dark glossy finish and less than 1 gram of fat per serving.

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    *If desired French onion soup, you'll love this.

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    *Use half or possibly less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base).

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    NOTES : This would go with which Rosti!

* Per serving · 4 servings · Values may vary.

No additional tips available.