Onion and Black Currant Sauce
| quantity |
ingredient |
| 2 |
onions (large dice) |
| sprinkle |
olive oil |
| 2 pinch |
sugar (optional) |
| 2 tablespoons |
black currant preserves |
| 1/2 cup |
white wine |
- Add the onions to a non-stick pan (skillet or fry pan).
Add just enough olive oil to lightly coat the onions.
- Carmelize the onions until black This will bring out the
natural sweetness in the onions.
- Once the onions are black and carmelized, add wine to
deglaze pan. Use wooden spoon to scrape bottom of pan to
loosen up all the black carmelization.
- Add one tablespoon of black currant preserves to mixture
and stir. Allow sauce to slightly reduce over low heat.
- Taste sauce. Add the other tablespoon of black currant
preserves if necessary.
- Serve warm over meat or chicken or vegetables by adding a
heaping spoonful to each plate. Sauce should be slightly
thick, but not paste-like. There should be some liquid in
the sauce.
NOTES:
- If you need to speed up the carmelization, or you just
can't seem to get the onions black, add a pinch or two of
sugar. I prefer brown sugar for a sweeter taste to the
carmelization.
- For a thinner sauce, add more white wine, a little at a
time to the sauce, and allow to reduce.