Long-Cooking Onion Sauce
Updated February 3, 2016
- Total Time
- 1 hour 45 minutes
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Ingredients
4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
½ cup white wine
½ teaspoon apple-cider vinegar
1 tablespoon chopped sage leaves
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving
29 grams carbs; 8 milligrams cholesterol; 231 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 6 grams fiber; 720 milligrams sodium; 4 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
- Step 2
Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
- Step 3
Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.
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