Onion sauce
France is considered the birthplace of onion sauce. There are many recipes for onion sauce and here is one of them. Onion sauce can be used in addition to potato and pea dishes, meat dishes from pork, rabbit, lamb. It also goes well with liver dishes.
Ingredients
- 500 g onion
- 2 medium sour apples
- 2 cloves of garlic
- 1 st. l. vegetable oil
- 25 g butter
- a pinch each of dry thyme and sage
- 1 tsp fine sugar
- 1 Art. l. torment
- 150 ml beef broth
- 300 ml light beer
- salt, freshly ground black pepper
Cooking
Step 1
Cut the onion into half rings, peel the apples, cut into thin slices. Mince the garlic.
Step 2
Heat oil and butter in a heavy bottomed pan, add onion and fry until golden brown, stirring often, 5-6 minutes. Add apples, dry herbs and sugar. Close the lid and cook over medium heat, stirring occasionally, for 10 minutes.
Step 3
Pour the flour, mix, pour in the broth and beer. Salt, pepper, put garlic, stir and cook for 5-7 minutes. The sauce should be golden brown and slightly thick. Serve with sausages, kupats, grilled sausages, as well as with liver.