Caramelized onion jus
by fulwider1
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INGREDIENTS
- 1 Tbs Olive oil
- 1 Cup Vidalia onion ; Diced
- 1/2 Cup Carrot ; Diced
- 1/2 Cup Celery ; Diced
- 1 Tbs Garlic
- 1 Tbs Tomato paste
- 2 Cups Red wine
- 4 Cups Beef stock
- 1 Bay leaf
- 2 Sprigs Fresh thyme
- 25 Black peppercorns
- 1 Tbs Cornstarch
- 1 Tbs Water
INSTRUCTIONS
Sauté onion and carrot until caramelized. Add celery and garlic
Add tomato paste. Add wine. Bring to a boil. Reduce by half
Add stock, thyme, bay leaf,and peppercorns. Simmer until reduced to 2 cups. Skim surface oil as necessary
Combine cornstarch and water. Drizzle into sauce and cook for 2 min.
Strain and season
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5290g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1913 | ||
| Calories from Fat: 118 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.1g | 18 % | |
| Saturated Fat 3.6g | 18 % | |
| Monounsaturated Fat 5.9g | ||
| Polyunsanturated Fat 2.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7800mg | 269 % | |
| Potassium 11173mg | 294 % | |
| Total Carbohydrate 216.5g | 64 % | |
| Dietary Fiber 51.6g | 206 % | |
| Sugars, other 164.9g | ||
| Protein 99g | 141 % | |
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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: 1913
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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