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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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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