One of my all time favorite sauces to pair with proteins is this caramelized onion pan sauce. It is the perfect tangy and sweet combo to cut through a rich protein like schnitzel. The onions are slowly caramelized to draw out their natural sweetness, then deglazed with a white wine and stock. Finished with cold butter to emulsify, and you have a creamy, tangy and delicious sauce.
Key Ingredients & Substitutions:
- Yellow Onions – These are the best kind of onions for caramelization. However you can use a sweet onion or white onion here if needed.
- White Wine – This is used to deglaze the pan and also cut through the richness of this sauce and balance it out. If you cannot consume wine, omit and use more stock instead, then finish with a squeeze of lemon juice.
- Chicken Stock – Any stock can be used here for this sauce.
- Butter – This is used to emulsify and make the sauce creamy. If you cannot consume butter you can finish this sauce with a cornstarch slurry instead.
Caramelized Onion Pan Sauce
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 Hour
Serves: 2-4
Ingredients:
- 8 Tbsp butter, cold
- 1 onion, julienned
- Salt to taste
- 3 garlic cloves, minced
- 1 cup white wine
- 2 cup chicken stock
Preparation:
STEP 1.
In a stainless steel pot over medium heat, add 2 Tbsp of butter. Once melted add the 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 chicken stock. 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). Then turn off the heat.
STEP 4.
Stir in the remaining cold butter to emulsify. As it melts as you are stirring it in, it should thicken and make creamy. To make thicker, stir in more butter.
STEP 5.
Taste for seasoning and adjust accordingly. Serve and enjoy!
Leave A Comment