Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ teaspoon | Olive oil; extra-light |
1 dash | Sesame oil; toasted or dark |
2 larges | Onions; thinly sliced |
1 teaspoon | Dill seed |
1 teaspoon | Caraway seed |
1 cup | Beef stock; reduced fat |
1 cup | De-alcoholized dry red wine |
1 tablespoon | Arrowroot; mixed with |
2 tablespoons | De-alcoholized dry red wine |
Pour the oil into a large skillet over medium-high heat. Add the onions, dill and caraway and cook, uncovered, 5 minutes, without stirring. Do not burn. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring. After 5 minutes the onions should be brown.
Add stock and wine and quickly scrape up all the pan residues into the liquid until the bottom of thep an is clean; simmer 5 minutes. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Use as a sauce for meats or poultry; good as bread spread and nice as a dollop for soup.
Notes: *Sweet taste, dark glossy finsh and less than 1 gram of fat per serving. *If you like French onion soup, you'll love this. *Use half or less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base).
>Graham Kerr's Mini-Max Kitchen >kitPATh NUTR: ½ cup 84 cals, 1 g fat >Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Graham Kerr's Minimax Cookbook (1992) Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 02, 1998