Nutrition Facts
Calories
96
96
Protein
1.4g
1.4g
Fat
7.2g
7.2g
Carbohydrate
4.8g
4.8g
- 1 large yellow onion
- 28g unsalted butter
- 60ml red wine
- 1 tsp sugar
- 250ml beef broth
- ½ tsp Worcestershire sauce
- ½ tsp dark balsamic vinegar
- 1 sprig of fresh thyme
- ½ sprig fresh sage
- 1 tsp cornstarch dissolved in ½ tbsp water
- 1 tbsp cold unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
STEP 1
Peel the yellow onion and cut them into think slices.
STEP 2
In a saucepan, add butter and place it on medium heat. Once the butter melts, add sliced onions, sugar and cook sauté for about 25 to 30 minutes until they get a deep golden colour. This process is called caramelisation.
STEP 3
Pour red wine to deglaze the pan. Stir with a wooden spoon to scrape off the bits from the bottom of the pan. Add thyme sprig and sage sprig and let the red wine boil for about 2 minutes.
STEP 4
Reduce the heat and let it simmer for about 10 minutes. Pour in beef stock, salt, black pepper and Worcestershire sauce.
STEP 5
Cover the saucepan, and reduce the heat to let it simmer for about 20 minutes.
STEP 6
Remove the herb sprigs, and add vinegar and cornstarch slurry. Let it simmer for a minute or two until the sauce starts to thicken. Don't forget to stir constantly.
STEP 7
Lastly, add cold butter and whisk until it is dissolved. Serve.
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