| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs |
Vegan |
Sauces & gr, Vegan, Vegetarian |
4 |
servings |
INGREDIENTS
| 1/4 |
ts |
Olive oil; extra-light |
| 1 |
ds |
Sesame oil; toasted or dark |
| 2 |
lg |
Onions; thinly sliced |
| 1 |
ts |
Dill seed |
| 1 |
ts |
Caraway seed |
| 1 |
c |
Beef stock; reduced fat, or veggie stock |
| 1 |
c |
De-alcoholized dry red wine |
| 1 |
tb |
Arrowroot; mixed with |
| 2 |
tb |
De-alcoholized dry red wine |
INSTRUCTIONS
Pour the oil into a large skillet over medium-high 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 finish 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 Mini-Max Kitchen >kitPATh NUTR: 1/2 cup 84 cals, 1 g
fat
NOTES : This would go with that Rosti!
Recipe by: Graham Kerr's Minimax Cookbook (1992)
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Jan 11, 1999, converted by MM_Buster v2.0l.
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