Onion Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
onions
|
|
| 15 | ounces |
bone marrow
|
* |
| ½ | cup |
beef stock
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | bunch |
chives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
onions
|
|
| 433.5 | ml/g |
bone marrow
|
* |
| 118 | ml |
beef stock
|
|
| 3E+1 | ml |
sherry
dry |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 0.5 | bunch |
chives
|
*
|
Directions
- Put onions, unpeeled, on a plate, cover with wet paper towel and cook in microwave on high for 8 minutes.
Cool and peel.
- Heat bones at high in microwave for 1 minute.
Loosen marrow out of the bones.
Heat the marrow, onions and the broth at high for 2 minutes, then with a handmixer, purée very fine.
Add the sherry.
Season with salt and pepper.
Wash the chives and cut into little rolls and add to sauce.
Serve sauce with roast beef.
