Try this Basic Brown Onion Sauce recipe, or contribute your own.
Suggest a better descriptionPour 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 finish and less than 1 gram of fat per serving. *If you like French onion soup, youll love this. *Use half or less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base). >Graham Kerrs Mini-Max Kitchen >kitPATh NUTR: 1/2 cup 84 cals, 1 g fat NOTES : This would go with that Rosti! Recipe by: Graham Kerrs Minimax Cookbook (1992) Posted to EAT-LF Digest by Pat Hanneman
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 servings | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 13.3mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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