LONG-COOKING ONION SAUCE

Long-Cooking Onion Sauce image

Provided by Molly O'Neill

Time 1h45m

Yield 2 cups

Number Of Ingredients 9

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Ingredients

4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1/2 cup white wine
1/2 teaspoon apple-cider vinegar
1 tablespoon chopped sage leaves
Kosher salt and freshly ground black pepper to taste

Steps:

Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 12 grams, TransFat 0 grams