Basic Brown Onion Sauce Recipe

• 1/4 tsp extra virgin olive oil extra-light
• 1 dsh sesame oil toasted or possibly dark
• 2 lrg onions thinly sliced
• 1 tsp dill seed
• 1 tsp caraway seed
• 1 c. beef stock reduced fat or possibly veggie stock
• 1 c. de-alcoholized dry red wine
• 1 Tbsp. arrowroot mixed with
• 2 Tbsp. de-alcoholized dry red wine

1. Pour the oil into a large skillet over medium-high heat.
2. Add in the onions, dill and caraway and cook, uncovered, 5 min, without stirring.
3. Don't burn.
4. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring.
5. After 5 min the onions should be brown.
6. Add in stock and wine and quickly scrape up all the pan residues into the liquid till the bottom of thep an is clean; simmer 5 min.
7. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir till thickened.
8. Use as a sauce for meats or possibly poultry; good as bread spread and nice as a dollop for soup.
9. Notes:*Sweet taste, dark glossy finish and less than 1 gram of fat per serving.
10. *If desired French onion soup, you'll love this.
11. *Use half or possibly less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base).
12. NOTES : This would go with which Rosti!

extra virgin olive oil, sesame oil, onions, dill, beef stock, red wine, arrowroot mixed, red wine

Taken from cookeatshare.com/recipes/basic-brown-onion-sauce-79309 (may not work)