Jerchen`s Onion Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 medium onion (s)
- 20 g butter
- 2 tablespoon flour
- 150 ml vegetable stock
- 100 ml wine, red, semi-dry
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine rings. Melt the butter in a small saucepan and fry the rings until golden, reducing the heat to half. Deglaze with half of the red wine and after a minute add approx. 100 ml of the already heated vegetable stock.
- Stir in the flour with a whisk. Simmer for 5 minutes, then add the rest of the broth. Season the resulting sauce with the rest of the wine.
- As already announced in the headline, 90% of this sauce is eaten with liver dumplings in our Palatinate region. However, it also goes well with coarse sausages or a nice piece of sausage. You can also serve this sauce (for vegetarians) with mashed potatoes and sauerkraut!
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