| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | French | Onions, Eat-lf mail | 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 |
| 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 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 Mini-Max Kitchen >kitPATh NUTR: 1/2 cup 84 cals, 1 g fat >Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Graham Kerr's Minimax Cookbook (1992) Posted to EAT-LF Digest by KitPATh <[email protected]> on Feb 02, 1998
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