Summary

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

1. 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.
2. 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.
3. 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!