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See below ingredients and instructions of the recipe
2 tb Butter
2 lg Onions, Chopped
1/2 c Dry White Wine
1 c Basic Brown Sauce (See
-Sauces)
1 tb Chopped Fresh Parsley
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.
From The Complete Book Of Sauces by Sallie Y. Williams
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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