Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken or vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Special equipment needed:
- Large skillet
- Blender or immersion blender
Step-by-step instructions:
1. Heat the butter and olive oil in a large skillet over medium heat.
2. Add the sliced onions, salt, and black pepper to the skillet and stir to coat the onions in the butter and oil.
3. Cook the onions for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
4. Add the chicken or vegetable broth to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom.
5. Transfer the onion mixture to a blender or use an immersion blender to puree until smooth.
6. Return the pureed onion mixture to the skillet and stir in the heavy cream, balsamic vinegar, and honey.
7. Cook the sauce over low heat for 5-10 minutes, stirring occasionally, until it has thickened slightly.
8. Taste the sauce and adjust the seasoning as needed with salt and pepper.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 180
Fat: 15g
Carbohydrates: 10g
Protein: 2g
Sodium: 250mg
Substitutions for ingredients:
- Butter can be substituted with margarine or vegan butter.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Heavy cream can be substituted with coconut cream or cashew cream.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
- Stir in some grated Parmesan cheese for a cheesy twist.
- Add some chopped fresh herbs, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Be patient when caramelizing the onions, as it takes time to achieve the perfect golden brown color.
- Use a non-stick skillet to prevent the onions from sticking to the bottom.
- If the sauce is too thick, add a splash of broth or cream to thin it out.
- Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce drizzled over grilled chicken, steak, or roasted vegetables.
Garnishes:
Garnish with a sprinkle of chopped fresh parsley or chives.
Pairings:
Pair with a side of roasted potatoes or steamed rice.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
Food history:
Caramelized onions have been a popular ingredient in French cuisine for centuries, often used to add depth of flavor to soups, stews, and sauces.
Flavor profiles:
The sauce has a rich, savory flavor with a hint of sweetness from the caramelized onions and honey.
Serving suggestions:
Serve the sauce warm or at room temperature.
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Taste: Sweet, Savory, Umami, Caramelized, Oniony