French Onion Cream Sauce

If you are a fan of French onion soup, heavy cream, and cheesy sauces, then this sauce is for you. It is thick, creamy, sweet and savory. This is the ultimate sauce for winter meats like pork, venison, and roast chicken! It comes together in under 20 minutes, and will be a crowd pleaser for sure!

Ingredients and Substitutions:

• Onions – you are going to want to use a yellow onion or sweet onion here. They are best for caramlized onions and bringing out the natural sugars and sweetness.
• White wine – I use sauvignon blanc here for a wine that isn’t too sweet, but will cut through the richness of the dish. If you don’t cook with alcohol, use an alcohol free white wine or finish the sauce with fresh squeezed lemon juice instead.
• Heavy cream – this is a rich sauce, so don’t be afraid to use heavy cream. If you are dairy free use coconut milk, just the fat, that contains gums to help hold it together.
• Thyme – I like to use fresh thyme here for the best flavor. You can also use dried thyme. Feel free to also use other herbs like rosemary or sage.
• Gruyere cheese – much like French onion soup, we are using gruyere cheese to finish this sauce! If you are dairy free, you can use a dairy free cheese instead that is lighter.

What to Pair French Onion Sauce With:

• Pork chops or pork tenderloin
• Filet mignon
• Pan seared chicken breast
• Roast chicken
• Venison
• Halibut
• Vegetables
• Use as a dip for appetizers! Great with crackers or bread!

Ingredients:

• 1 tbsp avocado oil or olive oil
• 1 onion, julienned
• salt and white pepper
• 1/2 cup white wine, I use sauvignon blanc
• 1.5 cups heavy cream or coconut cream
• 3 sprigs thyme
• 1/4 cup gruyere cheese, grated

Preparation:

STEP 1.

In a stainless steel pan over medium heat, add avocado oil and onions. Caramelize the onions. Stir occasionally with a wooden spoon. Deglaze with water when needed if spots on the pan get dark brown. Towards the middle of the cooking, turn the heat to low. Salt towards the end once the onions are caramelized. Caramelizing the onions will take 10-20 minutes.

STEP 2.

Once the onions are dark, deglaze with white wine. Scrape up any of the fond, the dark brown bits on the pan, with a wooden spoon. Bring up to a simmer and reduce by half.

STEP 3.

Stir in the cream and thyme. Season with salt and pepper all over and bring up to a simmer. Simmer for 5-8 minutes., until the sauce reaches a nappe (thick enough to coat the back of a spoon.)

STEP 4.

Turn the sauce off the heat and stir in the gruyere. Taste for seasoning and adjust accordingly. Serve and enjoy!