Roasted Onion and Smoked Chile Oyster Sauce

• 1 cup thinly sliced raw onions
• 2 tablespoons cooking oil
• 3 tablespoons minced shallots
• 1 cup white wine
• 1/4 cup rice vinegar
• 1 cup heavy cream
• 1 chipotle chile in adobo, finely mined, plus more if needed
• 1/2 lemon, juiced
• Salt and pepper
• 8 ounces cold butter, cubed
• Oysters, for serving

1. Start by caramelizing the onions; place the onions in a skillet over medium heat with 1 tablespoon of the oil.
2. Saute, stirring occasionally, until the onions turn a rich, deep golden brown, about 30 minutes.
3. Next in a 1-quart or larger saucepan on medium heat, saute the shallots in the remaining 1 tablespoon oil, until translucent and the edges begin to brown.
4. Mince the caramelized onions and to the shallots, along with the wine and vinegar.
5. Reduce the liquid until syrupy and almost gone.
6. Add in the cream and chipotle, and reduce the liquid until thickened, by half.
7. Add in the lemon juice and salt and pepper to taste.
8. Turn down the heat to the lowest setting and stir in the cold butter a little at a time until melted, then add more butter.
9. Repeat until all of the butter has been incorporated.
10. Turn off the heat (you do not want this mixture to come to a boil once the butter has been added) and recheck for salt and pepper.
11. Keep the sauce in a warm place until ready to serve or store in the refrigerator for up to 2 weeks.
12. To reheat, warm a couple tablespoons of cream in a small saucepan over low heat, and stir in the cold sauce a little bit at a time until completely incorporated (do not boil).
13. Serve with fresh oysters.

onions, cooking oil, shallots, white wine, rice vinegar, heavy cream, lemon, salt, cold butter, oysters

Taken from www.foodnetwork.com/recipes/roasted-onion-and-smoked-chile-oyster-sauce.html (may not work)