Recipe - Roasted Onion Caper And Tarragon Sauce

2 lg Onions; (about Three fourths pound
; each), unpeeled and
; untrimmed
2 tablespoon Unsalted butter
2 tablespoon Allpurpose flour
Three fourths cup Heavy cream
One fourth cup Dry white wine
3 tablespoon Drained bottled capers
1 teaspoon Whitewine vinegar
1 tablespoon Minced fresh tarragon leaves
or 3/4; crumbled
; teaspoon dried
2 tablespoon Minced fresh parsley leaves
1 tablespoon Thinly cut or sliced up fresh chives
or scallion
; greens

In a baking pan roast the onions in the middle of a preheated 475F. oven
for 2 hours. While the onions are roasting, in a small saucepan melt the
butter over low heat, whisk in the flour, and cook the roux, whisking, for
3 minutes. Add the cream and the wine in a stream, whisking, bring the
mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove
the saucepan from the heat and stir in the capers, the vinegar, the
tarragon, the parsley, and the chives.

Let the onions cool until they can be handled, discard the tough outer
layers, the stems, the root ends, and the juices in the baking pan, and in
a food processor puree the onions until they are smooth. Transfer the puree
to a small saucepan, bring it to a boil, and boil it, stirring, until it is
thickened and the excess liquid is evaporated. Stir in the puree into the
cream sauce and stir in salt and pepper to taste. The sauce may be made 1
day in advance and kept covered and chilled. Serve the sauce warm or at
room temperature.

Makes about 2 cups.

Gourmet December 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.