Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet, melt the butter and olive oil over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Pour in the white wine and broth, whisking constantly to prevent lumps.
5. Bring the sauce to a simmer and cook for 10-15 minutes, or until it has thickened to your desired consistency.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per 1/4 cup serving:
Calories: 60
Fat: 3g
Carbohydrates: 5g
Protein: 1g
Sodium: 100mg
Substitutions for ingredients:
- Red wine can be substituted for white wine
- Beef broth can be substituted for chicken or vegetable broth
Variations:
- Add a tablespoon of Dijon mustard for a tangy twist
- Add a teaspoon of honey for a touch of sweetness
- Add a sprig of fresh thyme or rosemary for extra flavor
Tips and tricks:
- Use a mandoline or food processor to thinly slice the onions for even cooking
- Don't rush the caramelization process, as it is key to developing the sauce's flavor
- Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for best results
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over grilled chicken, fish, or roasted vegetables.
Garnishes:
Garnish with a sprinkle of chopped fresh parsley or chives.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted potatoes or a green salad.
Troubleshooting advice:
If the sauce is too thin, whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water and simmer for a few minutes until thickened.
Food safety advice:
Refrigerate leftover sauce promptly and discard if it has been left at room temperature for more than 2 hours.
Food history:
Onion sauce has been a staple in French cuisine for centuries, often used as a topping for meats and vegetables.
Flavor profiles:
This sauce has a rich, savory flavor with a hint of sweetness from the caramelized onions and white wine.
Serving suggestions:
Serve the sauce warm or at room temperature, drizzled over your favorite dish.
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