Lyonnaise Sauce
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Suggest a better descriptionINGREDIENTS
- 2 lg Onions ; Chopped
- 1 c Basic Brown Sauce ; (See
- 1 tb Chopped fresh parsley
- 1/2 c Dry white wine
- 2 tb Butter
INSTRUCTIONS
Onions play a large part in the hearty cooking of the region of Lyon, France. This sauce incorporates the sweetness of fresh onions in a base of brown sauce, and is really an all-around accompaniment. Try it on eggs, over cooked vegetables, with cold roast meats, grilled chops----nearly everything thats full flavored. Melt the butter in a medium-size heavy saucepan over medium heat. Add the onions and saute gently until golden, about 10 minutes. Stir in the wine and cook over high heat until the liquid is reduced by half. Pour in the brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook 1 minute longer, and serve immediately. Yield: About 2 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams
NOTES
Nutrition
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| Serving Size: 1 Serving (60g) | ||
| Recipe Makes: 6 | ||
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| Calories: 58 | ||
| Calories from Fat: 35 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.9g | 5 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 10.2mg | 3 % | |
| Sodium 29.8mg | 1 % | |
| Potassium 81.1mg | 2 % | |
| Total Carbohydrate 4.8g | 1 % | |
| Dietary Fiber 0.9g | 3 % | |
| Sugars, other 4g | ||
| Protein 0.6g | 1 % | |
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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. |
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Calories per serving: 58
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