Free Recipe Graham Kerrs Basic Brown Onion Sauce

Recipe Type: O Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Graham Kerrs Basic Brown Onion Sauce Recipe

1/4 ts Olive oil; extra-light
1 ds Sesame oil; toasted or dark
2 lg Onions; thinly sliced
1 ts Dill seed
1 ts Caraway seed
1 c Beef stock; reduced fat
1 c De-alcoholized dry red wine
1 tb Arrowroot; mixed with
2 tb De-alcoholized dry red wine

Graham Kerrs Basic Brown Onion Sauce Preparation

Pour the oil into a large skillet over medium-high heat. Add the onions, dill and caraway and cook, uncovered, 5 minutes, without stirring. Do not burn. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring. After 5 minutes the onions should be brown. Add stock and wine and quickly scrape up all the pan residues into the liquid until the bottom of thep an is clean; simmer 5 minutes. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Use as a sauce for meats or poultry; good as bread spread and nice as a dollop for soup. Notes: *Sweet taste, dark glossy finsh and less than 1 gram of fat per serving. *If you like French onion soup, you”ll love this. *Use half or less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base). >Graham Kerr’’s Mini-Max Kitchen >kitPATh NUTR: 1/2 cup 84 cals, 1 g fat >Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Graham Kerr’’s Minimax Cookbook (1992) Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 02, 1998

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