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See below ingredients and instructions of the recipe
2 tb Butter 1 c Basic Brown Sauce (See
2 lg Onions, Chopped -Sauces)
1/2 c Dry White Wine 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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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