Basic Brown Onion Sauce Recipe

Directions

1. 1
   Pour the oil into a large skillet over medium-high heat.
2. 2
   Add in the onions, dill and caraway and cook, uncovered, 5 min, without stirring.
3. 3
   Don't burn.
4. 4
   The idea is to get the onions to caramelize and brown fully at frying temperature without stirring.
5. 5
   After 5 min the onions should be brown.
6. 6
   Add in stock and wine and quickly scrape up all the pan residues into the liquid till the bottom of thep an is clean; simmer 5 min.
7. 7
   Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir till thickened.
8. 8
   Use as a sauce for meats or possibly poultry; good as bread spread and nice as a dollop for soup.
9. 9
   Notes:*Sweet taste, dark glossy finish and less than 1 gram of fat per serving.
10. 10
    *If desired French onion soup, you'll love this.
11. 11
    *Use half or possibly less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base).
12. 12
    NOTES : This would go with which Rosti!