Recipe - Graham Kerrs Basic Brown Onion Sauce

One fourth teaspoon Olive oil; extralight
1 ds Sesame oil; toasted or dark
2 lg Onions; thinly cut or sliced up
1 teaspoon Dill seed
1 teaspoon Caraway seed
1 cup Beef stock; reduced fat
1 cup Dealcoholized dry red wine
1 tablespoon Arrowroot; mixed with
2 tablespoon Dealcoholized dry red wine

Pour the oil into a large skillet over mediumhigh 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 finsh and less than 1 gram of fat per
serving. *If you like French onion soup, you'll love this. *Use half or
less of the wine and supplement with concentrated mushroom stock (i.e.,
bouillon/base).

Graham Kerr's MiniMax Kitchen kitPATh NUTR: One half cup 84 cals, 1 g fat
EatLF Archives at www.reggie.com 1998Feb

Recipe by: Graham Kerr's Minimax Cookbook (1992)

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 02,
1998