| 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 <phannema@wizard.ucr.edu> on Feb 02,
1998
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