Caramelized Onion Sauce
Enhance any beef cut with this top-notch caramelized onion sauce. Delicious!
Cook Time: 45 Minutes
Servings: 12
Ingredients: 6
Ingredients
Preparation
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Step 1
Heat butter in 12-inch skillet over medium heat. Add onions; cook, covered, 5 to 7 minutes, or until soft. Remove cover; cook 6 to 8 minutes or until onions are golden brown, stirring occasionally. Add wine; simmer 2 to 4 minutes or until wine is almost evaporated. Add broth, salt and pepper, cook 22 to 24 minutes or until sauce is reduced to 1-1/2 cups. Serve warm.
Cooking Tip: For a great pairing, use the wine you will be serving with dinner in this sauce.
Nutrition Information
33 Calories
0.4g SAT FAT
1g PROTEIN
0.1 mg IRON
0.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 32.5 Calories; 6.3 Calories from fat; 0.7g Total Fat (0.4 g Saturated Fat; 0.2 g Monounsaturated Fat;) 1.7 mg Cholesterol; 115.7 mg Sodium; 4.2 g Total Carbohydrate; 0.7 g Dietary Fiber; 1.1 g Protein; 0.1 mg Iron; 0.1 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.2 mcg Selenium; 2.6 mg Choline.
The Essential Ingredients
- Beef Broth: A savory liquid made from beef bones, vegetables, beef and seasonings. It adds depth to soups, sauces and stews.
- Onion: A versatile root vegetable with a pungent flavor and aroma. They can be used to add sweetness, depth, and savory notes. Come in numerous varieties.
- Butter: Does it need an introduction? A rich creamy product made by churning heavy cream until the fat separates from the buttermilk. Comes in both salted and unsalted varieties that can be used in a variety of recipes.
- Red Wine: Made from fermented dark-colored grapes. Commonly used in cooking and pairing with heavier beef dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Is wine required in this recipe?
Wine gives a depth of flavor and the alcohol cooks away, however if you’d like to omit, add additional beef broth in it’s place.
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What variety of sweet onion should I use?
Walla Walla, Vidalia or Maui onions caramelize up great in this sauce.
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Can I serve this sauce with any steak?
Yes, this versatile sauce makes a great addition and elevates any cooked steak or roast.
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