Salsa De Cebolla Oscura De Gabriela
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 12 mins |
| Total Time | 22 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 medium onion (s), red if available
- 1 teaspoon, heaped clarified butter, (ghee)
- 1 tablespoon flour, spelled
- 350 ml beef broth, from the glass
- 1 tablespoon tomato paste
- 2 teaspoon soy sauce, dark
- 1 dash red wine, drier
- 1 teaspoon coriander, ground
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut each onion in half with a knife, then pour over the slicer.
- Heat the clarified butter in a saucepan, fry the onion rings in it, stirring constantly. Pull the pot to one side, sprinkle the flour over it, stir into the onions with a mixing spoon, deglaze with the beef stock and bring to the boil.
- Now add the dark soy sauce, tomato paste, ground coriander and red wine to the sauce and slowly simmer for about 10–12 minutes, lightly covered.
- Finally, if necessary, season with salt and pepper from the mill.
- This spicy onion sauce goes well with steaks, grilled dishes and very well with mashed potatoes, boiled potatoes and pasta.
- 100 ml onion sauce (1 serving), approx. 65 kcal
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