Here is another of our kitchen staples, which tastes like an extraction of the essence of onion soup. Awesome on liver, veal, beef, or even schnitzel, itās the taste of winter in Paris.
Recipe information
Yield
Makes about 1Ā 1/2 cups (375 ml)
Ingredients
2 cups (200 g) thinly sliced onions
1/4 cup (55 g) unsalted butter
1Ā 1/2 cups (375 ml) Beef Shank Stock (page 249)
2 tablespoons dry sherry (optional)
1 to 2 tablespoons sherry vinegar
Leaves from 4 sprigs thyme
1 bay leaf
Salt and pepper
Preparation
Step 1
In a thick-bottomed saucepan, sweat the onions in 2 tablespoons of the butter over medium heat until the onions are about one-third of their original volume and nicely colored. This should take about 15 minutes. Add the stock, sherry, vinegar, thyme, and bay leaf and season with salt and pepper. Simmer slowly for 20 minutes to blend the flavors.
Step 2
Swirl in the remaining butter and correct the seasoning (with vinegar, too). Use immediately, or store in the fridge for up to 5 days.
Reprinted with permission from The Art of Living According to Joe Beef by FrĆ©dĆ©ric Morin, David McMillan & Meredith Erickson, copyright Ā© 2011. Published by Ten Speed Press, a division of Random House, Inc.
