Sweet onion sauce - master chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Oil, vegetable |
| 1 | medium | Onion, sliced |
| 1 | cup | Veal, trimmings * OR |
| 1 | cup | Beef, trimmings * |
| 2 | tablespoons | Vermouth, dry |
| 2 | cups | Stock, veal ** |
Directions
* Trimmings should be cut into ¾ inch dice.
** See recipe for VEAL STOCK.
For Sweet Onion Sauce: ====================== In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat. Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)
Add the vermouth, stirring, to the meat and onions. Then add the stock and bring the mixture to a boil. Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.) Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit. Strain the resulting sauce and season with a little bit salt and pepper.
Warm the sauce. Spoon some sauce around the crepes, and serve.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York
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