Long-Cooking Onion Sauce

Name: Long-Cooking Onion Sauce
Total time: 1 h 45 min
Yield: 2 cups
Ingredients: 4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions); 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 shallot, peeled and thinly sliced; 2 cloves garlic, peeled and thinly sliced; 1/2 cup white wine; 1/2 teaspoon apple-cider vinegar; 1 tablespoon chopped sage leaves; Kosher salt and freshly ground black pepper to taste

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Thermodynamic

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Ingredients

Yield:2 cups

4pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)
2tablespoons olive oil
1tablespoon unsalted butter
1shallot, peeled and thinly sliced
2cloves garlic, peeled and thinly sliced
½cup white wine
½teaspoon apple-cider vinegar
1tablespoon chopped sage leaves
Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
Step 2
Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
Step 3
Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.