Onion Sauce

Ingredients

• 56 g (~½ stick) unsalted butter
• 2 large yellow onions, peeled, cut in half and thinly sliced
• 2 tsp sugar
• ½ C red wine
• 2 sprigs fresh thyme
• 1 large sprig fresh sage
• 2 C strong beef broth
• 1 tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp prepared yellow mustard
• ¼ tsp freshly ground black pepper
• 1 tbs dark balsamic vinegar
• 1 tbs cornstarch dissolved in 1 tablespoon water
• 2 tbs cold unsalted butter

Directions

1. Caramelize Onions: Melt butter in a saucepan over medium-high heat. Add sliced onions and sugar and cook ~30 minutes, stirring occasionally, until deeply golden and caramelized.
2. Deglaze: Add red wine and herbs. Bring to a rapid boil 2 minutes, then reduce heat and simmer 10 minutes.
3. Build Sauce: Add stock, mustard, salt, pepper, and Worcestershire. Bring to a boil, then reduce to a low simmer, cover, and cook 20 minutes.
4. Finish: Remove herb sprigs. Add vinegar, whisk in cornstarch, and simmer 1-2 minutes, whisking continuously, until thickened.
5. Mount Butter: Whisk in cold butter until melted and smooth. Adjust seasoning with salt, pepper, and additional mustard if desired.

Sauce Timeline

Step	Direction	Time (min)	Notes
1	Onions, butter, and sugar	30	Carmelize the onions
2	Wine and herbs	10	Deglaze and reduce wine
3	Stock and seasonings	20	Extend with stock
4	Vinegar, slurry, and butter	2	Finish

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