Ingredients
- 2 tablespoons Butter
- 2 lrg Onions, Chopped
- 1/2 cup Dry White Wine
- 1 cup Basic Brown Sauce (See Sauces )
- 1 tablespoon Chopped Fresh Parsley
Make it step by step
- Onions play a large part in the hearty cooking of the region of Lyon, France. This sauce incorporates the sweetness of fresh onions in a base of brown sauce, and is really an all-around accompaniment. Try it on eggs, over cooked vegetables, with cold roast meats, grilled chops-nearly everything that's full flavored.
- Melt the butter in a medium-size heavy saucepan over medium heat. Add the onions and saute gently until golden, about 10 minutes. Stir in the wine and cook over high heat until the liquid is reduced by half. Pour in the brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook 1 minute longer, and serve immediately.
- Yield: About 2 cups of sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.