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Ingredients
- 1/4 tsp Extra virgin olive oil, extra-light
- 1 dsh Sesame oil, toasted or possibly dark
- 2 lrg Onions, thinly sliced
- 1 tsp Dill seed
- 1 tsp Caraway seed
- 1 c. Beef stock, reduced fat
- 1 c. De-alcoholized dry red wine
- 1 Tbsp. Arrowroot, mixed with
- 2 Tbsp. De-alcoholized dry red wine
Directions
- Pour the oil into a large skillet over medium-high heat. Add in the onions, dill and caraway and cook, uncovered, 5 min, without stirring. Don't burn. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring. After 5 min the onions should be brown.
- Add in stock and wine and quickly scrape up all the pan residues into the liquid till the bottom of thep an is clean; simmer 5 min. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir till thickened. Use as a sauce for meats or possibly poultry; good as bread spread and nice as a dollop for soup.
- Notes:*Sweet taste, dark glossy finsh and less than 1 gram of fat per serving.*If desired French onion soup, you'll love this.*Use half or possibly less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 8 | 20% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 152mg | 4% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.87g | 2% |
| Protein 1.68g | 3% |
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