Graham Kerr's Basic Brown Onion Sauce

Title:
Graham Kerr's Basic Brown Onion Sauce

Yield:
4 Servings

Categories:
Onions




Ingredients:





   1/4 ts Olive oil; extra-light


     1 ds Sesame oil; toasted or dark


     2 lg Onions; thinly sliced


     1 ts Dill seed


     1 ts Caraway seed


     1 c  Beef stock; reduced fat


     1 c  De-alcoholized dry red wine


     1 tb Arrowroot; mixed with


     2 tb De-alcoholized dry red wine






 Pour the oil into a large skillet over medium-high heat. Add the onions,


 dill and caraway and cook, uncovered, 5 minutes, without stirring. Do not


 burn. The idea is to get the onions to caramelize and brown fully at frying


 temperature without stirring. After 5 minutes the onions should be brown.


 Add stock and wine and quickly scrape up all the pan residues into the


 liquid until the bottom of thep an is clean; simmer 5 minutes. Remove the


 pan from the heat, stir in the arrowroot slurry, return to the heat and


 stir until thickened. Use as a sauce for meats or poultry; good as bread


 spread and nice as a dollop for soup.


 


 Notes: *Sweet taste, dark glossy finsh and less than 1 gram of fat per


 serving. *If you like French onion soup, you'll love this. *Use half or


 less of the wine and supplement with concentrated mushroom stock (i.e.,


 bouillon/base).


 


 >Graham Kerr's Mini-Max Kitchen >kitPATh NUTR: 1/2 cup 84 cals, 1 g fat


 >Eat-LF Archives at www.reggie.com 1998Feb


 


 Recipe by: Graham Kerr's Minimax Cookbook (1992)


 


 Posted to EAT-LF Digest by KitPATh 
on Feb 02,


 1998