Long Cooking Onion Sauce Recipes

ONION SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
• Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

REAL ONION SAUCE

Steps:

• Dice your onion and then gently fry in the butter to "just" soften, over a medium heat - Do not over cook, you are just releasing flavour...About 3 or 4 minutes should do it.
• Now add your flour (and possibly a little more butter) to make a "Rue". Using a flat wooden spoon or a whisk "cook off" the flour stirring/whisking constantly. Watch things don't catch and burn on the bottom of the pan - Just make sure you keep things moving! I find using a flat silicone spatula works a treat. About 2 minutes should be fine here...
• Now add your milk and gently bring to the boil and then immediately turn the heat right down to a simmer - keeping stirring (Do not let it catch on the bottom!) TIP: If you've used too much flour you may need to add a little more milk...
• When your sauce has thickened add your double cream and season with salt and white pepper (I like to chuck in a nob of butter at this stage too...;¬)

N. Y. PUSHCART ONION SAUCE

Steps:

• In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes.
• Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt.
• Pour in the water and stir.
• Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.

LONG-COOKING ONION SAUCE

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.

QUICK ONION SAUCE

Steps:

• Combine all the ingredients in a large bowl and stir with a wooden spoon for 3 to 4 minutes. Cover the bowl and refrigerate for several hours to allow the flavors to develop. Serve as a sauce over fish or chicken, with rice on the side.

LONG-COOKING MEAT SAUCE

Steps:

• In a large deep pot set over medium-high heat, heat the oil and add the carrots, celery and onion. Cook, stirring often, until the onions begin to brown, about 10 minutes. Add the veal, pork and garlic and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until lightly browned, about 10 minutes.
• Add the wine, tomatoes, stock, thyme and nutmeg. Bring to a boil, lower the heat to a bare simmer and cook, uncovered, stirring frequently, for 3 hours. Stir in the cream, season with salt and pepper and serve over pasta with freshly grated Parmesan cheese.