Name: Roasted Onion, Caper, And Tarragon Sauce
Ingredients: 2 lg Onions; (about 3/4 pound; ; each), unpeeled and; ; untrimmed; 2 tb Unsalted butter; 2 tb All-purpose flour; 3/4 c Heavy cream; 1/4 c Dry white wine; 3 tb Drained bottled capers; 1 ts White-wine vinegar; 1 tb Minced fresh tarragon leaves or 3/4; crumbled; ; teaspoon dried; 2 tb Minced fresh parsley leaves; 1 tb Thinly sliced fresh chives or scallion; ; greens

We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Dairy		December 19	1	servings

INGREDIENTS

2	lg	Onions; (about 3/4 pound
		; each), unpeeled and
		; untrimmed
2	tb	Unsalted butter
2	tb	All-purpose flour
3/4	c	Heavy cream
1/4	c	Dry white wine
3	tb	Drained bottled capers
1	ts	White-wine vinegar
1	tb	Minced fresh tarragon leaves or 3/4; crumbled
		; teaspoon dried
2	tb	Minced fresh parsley leaves
1	tb	Thinly sliced fresh chives or scallion
		; greens

INSTRUCTIONS

In a baking pan roast the onions in the middle of a preheated 475F. oven
for 2 hours. While the onions are roasting, in a small saucepan melt the
butter over low heat, whisk in the flour, and cook the roux, whisking, for
3 minutes. Add the cream and the wine in a stream, whisking, bring the
mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove
the saucepan from the heat and stir in the capers, the vinegar, the
tarragon, the parsley, and the chives.
Let the onions cool until they can be handled, discard the tough outer
layers, the stems, the root ends, and the juices in the baking pan, and in
a food processor puree the onions until they are smooth. Transfer the puree
to a small saucepan, bring it to a boil, and boil it, stirring, until it is
thickened and the excess liquid is evaporated. Stir in the puree into the
cream sauce and stir in salt and pepper to taste. The sauce may be made 1
day in advance and kept covered and chilled. Serve the sauce warm or at
room temperature.
Makes about 2 cups.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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