Onion Sauce, Brown

Ingredients

• 6 whole Large onions, peeled and sliced (Yellow or brown onions work best)
• 3 tbsp Butter (for frying)
• 1.5 cups Beef or Vegetable Stock (Original calls for 'stock or water')
• 1 tbsp Butter (for roux)
• 1 tbsp All-purpose flour
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black pepper

Instructions

1. 1Peel the onions and slice them into even rings or half-moons.
2. 2Melt the frying butter in a large frying pan over medium heat. Add the sliced onions and fry them until they turn a rich brown color. Stir frequently to ensure even browning. Be very careful not to burn them; if any pieces turn black, remove and discard them immediately.
3. 3Remove the onions from the pan and let them cool slightly for about 5 minutes. Once safe to handle, chop the fried onions roughly (not too finely).
4. 4Place the chopped onions into a saucepan. Add the stock (or water). Bring to a gentle simmer and cook until the onions are very tender.
5. 5While the onions simmer, prepare a small brown roux. In a separate small pan, melt 1 tablespoon of butter. Whisk in the flour and cook over medium-low heat, stirring constantly, until the mixture turns a nutty brown color.
6. 6Stir the brown roux into the simmering onion sauce. Let it cook for another 2-3 minutes to thicken. Season with salt and pepper to taste before serving.