SAUCE LYONNAISE (BROWN ONION SAUCE)
About 1 ½ cups
A good choice for hearty meats. For Sauce Piquant, stir in with the herbs 1 tablespoon chopped drained capers and 1 tablespoon chopped cornichons, or other sour pickles.
Melt in a medium saucepan over medium heat:
- 1 tablespoon butter
Add and cook, stirring, until golden brown:
- ¼ cup finely chopped onions
Add and simmer until reduced by two-thirds:
- ½ cup dry white wine
- 2 tablespoons white wine vinegar
- 2 sprigs thyme
Add and simmer for 15 minutes:
- 1 cup Sauce Espagnole, Quick Brown Sauce, or Sauce Demi-Glace
Just before serving, add:
- 1 tablespoon finely chopped parsley, or a combination of parsley and tarragon or chervil
- Salt and black pepper to taste