Sauce Lyonnaise
Browned onions, white wine and vinegar in demi-glace
Onions, but browned this time rather than sweated pale as in Soubise or Robert. Sweet, sharp and deeply oniony — right with liver, sausages or a plain roast.
Ingredients
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 1 cup dry white wine
- 3 tablespoons white wine vinegar
- 2 cups Demi-Glace (see Demi-Glace)
- 2 tablespoons unsalted butter, cold
- Kosher salt and black pepper
Instructions
- Melt the butter in a wide pan over medium heat. Add the onions and cook, stirring often, for 20 to 25 minutes, until well browned and sweet.
- Add the wine and vinegar and reduce by two thirds.
- Add the demi-glace and simmer gently for 15 minutes.
- Some cooks strain it here and some do not — strain for a classical sauce, leave the onions in for a better dinner.
- Off the heat, whisk in the cold butter and season.