Roasted Onion, Caper, and Tarragon Sauce

1. 1

   In a baking pan roast the onions in the middle of a preheated 475F.

2. 2

   oven for 2 hours.

3. 3

   While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes.

4. 4

   Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes.

5. 5

   Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.

6. 6

   Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor puree the onions until they are smooth.

7. 7

   Transfer the puree to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated.

8. 8

   Stir in the puree into the cream sauce and stir in salt and pepper to taste.

9. 9

   The sauce may be made 1 day in advance and kept covered and chilled.

10. 10

    Serve the sauce warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.