| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Lyonnaise |
Sauces, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
lg |
Onions, Chopped |
| 1/2 |
c |
Dry White Wine |
| 1 |
c |
Basic Brown Sauce (See Sauces) |
| 1 |
tb |
Chopped Fresh Parsley |
INSTRUCTIONS
Onions play a large part in the hearty cooking of the region of Lyon,
France. This sauce incorporates the sweetness of fresh onions in a base of
brown sauce, and is really an all-around accompaniment. Try it on eggs,
over cooked vegetables, with cold roast meats, grilled chops----nearly
everything that's full flavored.
Melt the butter in a medium-size heavy saucepan over medium heat. Add the
onions and saute gently until golden, about 10 minutes. Stir in the wine
and cook over high heat until the liquid is reduced by half. Pour in the
brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook
1 minute longer, and serve immediately.
Yield: About 2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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