Subject: Onion Sauce
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 09 2002 - 03:00:28 EDT
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FOOD FUNNY
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Here's a true one from Donna Carter of Northglenn, Colorado:
Years ago, when my three older brothers were about 5, 7 and 13 (I
wasn't around yet), our dad's boss and his wife came for dinner one
night. Though not a particularly religious family, but still wanting
to make a good impression, our mom asked the 7-year-old to say the
blessing before everyone started eating. So he's sitting in his
chair, head tilted and surveying everything on the table through the
tops of his eyes, and he proceeds, "Thank you God for the chicken,
thank You for the peas, thank You for the bread, thank You for the
gravy -- OH GOD NO, WE AIN'T GOT NO GRAVY!" Mom says she
about slid out of her chair and under the table.
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TODAY'S RECIPE
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This sauce will dress up any grilled or broiled steaks or chops, and
is great on noodles, vegetables, and rice.
Onion Sauce
4 Tbs (60 ml) butter
6 cups (1.5 L) thinly sliced onions
1/2 cup (125 ml) dry white wine or vermouth
3 Tbs (45 ml) all-purpose flour
2 - 3 cups (500 - 750 ml) chicken, beef, or
vegetable stock, or water
Salt and freshly ground pepper to taste
Heat the butter in a large deep skillet over medium-low heat and saute
the onions, stirring occasionally, until deep brown, about 30 to 40
minutes. Stir in the wine and allow to boil for 2 to 3 minutes. Stir
in the flour and cook for 5 minutes. Stir in the stock 1/2 cup (125
ml) at a time until the sauce is a little thinner than you would like.
Season with salt and pepper and continue cooking, stirring frequently,
until the sauce has thickened a little. Makes about 3 cups (750 ml)
to serve 4 to 6.
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