Sweet onion sauce- master chefs

 
                      SWEET ONION SAUCE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   tb           Oil, vegetable
    1       md           Onion, sliced
    1       c            Veal, trimmings * OR
    1       c            Beef, trimmings *
    2       tb           Vermouth, dry
    2       c            Stock, veal **
 
        * Trimmings should be cut into 3/4 inch dice.
        ** See recipe for VEAL STOCK.
   
   For Sweet Onion Sauce: ÿÿÿÿÿÿÿ  
        In a heavy saucepan, heat the vegetable oil over
   medium heat, then add onion and meat.  Cook uncovered,
   shaking the pan and stirring occasionally, until the
   meat and the onion are browned (about 20 minutes.)
   
        Add the vermouth, stirring, to the meat and
   onions.  Then add the stock and bring the mixture to a
   boil.  Allow the mixture to boil gently, skimming the
   surface often until sauce has reduced to a light
   syrupy consistency (about 30 minutes or longer.)
   
        Remove the saucepan from the heat and swirl in 2
   tablespoons of butter, bit by bit.  Strain the
   resulting sauce and season with a little bit salt and
   pepper.
        Warm the sauce.  Spoon some sauce around the
   crepes, and serve.
        Source:  New York's Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Larry Forgione, An American Place
   Restaurant, New York
  
 
 
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