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Name: Caramelized Onion Jus
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Stalk celery; chopped; Kosher salt; to taste; 1 Carrot; chopped; 1/2 lb Chicken bones; roaster; 1 c Veal demi-glace; 1 md Onion chopped; Cracked black pepper; to; 3 c Chicken Stock; 1 Onion; sliced, chopped and; 1 Chili de Arbol; 2 oz Bacon fat; 1/2 Bay leaf; 1 ts Black peppercorns; 1/2 Lemon; juiced; 2 tb White wine vinegar; 1 tb Shallot; chopped; 1/8 bn Oregano; steeped; ; caramelized; 1 tb Garlic; chopped; 1/8 bn Basil; steeped

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INGREDIENTS

1 Stalk celery; chopped
Kosher salt; to taste
1 Carrot; chopped
1/2 lb Chicken bones; roaster
1 c Veal demi-glace
1 md Onion ; chopped
Cracked black pepper; to
3 c Chicken Stock
1 Onion; sliced, chopped and
1 Chili de Arbol
2 oz Bacon fat
1/2 Bay leaf
1 ts Black peppercorns
1/2 Lemon; juiced
2 tb White wine vinegar
1 tb Shallot; chopped
1/8 bn Oregano; steeped
; caramelized
1 tb Garlic; chopped
1/8 bn Basil; steeped

Servings

INSTRUCTIONS

In a medium hot saute pan add bacon fat and garlic and lightly toast. Add onions, shallots, carrots and celery and caramelize. Deglaze with vinegar and reduce slightly. Place chicken bones, black peppercorns, chili, and bay leaf in the pot. Cover with chicken stock and veal demi-glace. Bring to a boil, then reduce to a simmer for 1 1/4 hours. Skim the scum off the top every 5 minutes. Strain through a large hole china cap and return to the heat and simmer on low until the fat rises to the top, then skim it off. Add in basil and oregano for 5 minutes, then remove. Season with lemon juice, strain through a chinois. Finish with salt, pepper and caramelized onions. CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

NOTES

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Caramelized Onion Jus

1 Stalk celery; chopped
 Kosher salt; to taste
1 Carrot; chopped
1/2 lb Chicken bones; roaster
1 c Veal demi-glace
1 md Onion chopped
 Cracked black pepper; to
3 c Chicken Stock
1 Onion; sliced, chopped and
1 Chili de Arbol
2 oz Bacon fat
1/2 Bay leaf
1 ts Black peppercorns
1/2 Lemon; juiced
2 tb White wine vinegar
1 tb Shallot; chopped
1/8 bn Oregano; steeped
 ; caramelized
1 tb Garlic; chopped
1/8 bn Basil; steeped

In a medium hot saute pan add bacon fat and garlic and lightly toast.    Add onions, shallots, carrots and celery and caramelize.    Deglaze with vinegar and reduce slightly.    Place chicken bones, black peppercorns, chili, and bay leaf in the  pot. Cover with chicken stock and veal demi-glace.    Bring to a boil, then reduce to a simmer for 1 1/4 hours. Skim the  scum off the top every 5 minutes.    Strain through a large hole china cap and return to the heat and  simmer on low until the fat rises to the top, then skim it off.    Add in basil and oregano for 5 minutes, then remove.    Season with lemon juice, strain through a chinois.    Finish with salt, pepper and caramelized onions.    CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0m.

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Nutrition

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Serving Size: 1 Serving (1964g)
Recipe Makes: 1 servings

Calories: 1099
Calories from Fat: 659 (60%)

Amt Per Serving		% DV

	Total Fat 73.2g	98 %
	Saturated Fat 26.5g	133 %
	Monounsaturated Fat 33.6g
	Polyunsanturated Fat 9.4g
Cholesterol 96.4mg		30 %
Sodium 2150.5mg		74 %
Potassium 1788.2mg		47 %
Total Carbohydrate 68.7g		20 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 65.9g
Protein 38g		54 %
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: 1099

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