Onion Soup Sauce

1. 1

   In a thick-bottomed saucepan, sweat the onions in 2 tablespoons of the butter over medium heat until the onions are about one-third of their original volume and nicely colored.

2. 2

   This should take about 15 minutes.

3. 3

   Add the stock, sherry, vinegar, thyme, and bay leaf and season with salt and pepper.

4. 4

   Simmer slowly for 20 minutes to blend the flavors.

5. 5

   Swirl in the remaining butter and correct the seasoning (with vinegar, too).

6. 6

   Use immediately, or store in the fridge for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.