Long-Cooking Onion Sauce

1. 1

   Peel, quarter and thinly slice the onions.

2. 2

   In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions.

3. 3

   Cook, stirring frequently, until the onions begin to turn golden, about 1 hour.

4. 4

   Lower the heat if the onions stick to the bottom.

5. 5

   Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more.

6. 6

   Add the wine and vinegar and cook until the liquid has evaporated.

7. 7

   Add the sage and season with salt and pepper.

8. 8

   Serve as a sauce with duck, pork or roasted meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.