Roasted onion sauce goes wonderfully with spaetzle or roast onion. It is also a delicious accompaniment to roast crust. In addition to spaetzle, dumplings also go well. The roasted onion sauce is quite flexible and can be used for beef, pork and game.
As a variation, you can try stirring some chilli and dark chocolate into the sauce.
Ingredients
2 vegetable onions
1 clove of garlic
1 tbsp. butter
3 tbsp. oil
3 tbsp balsamic vinegar
600 ml vegetable stock
5 tbsp soy sauce
100 g crème fraîche
2 tbsp agave syrup
1 tsp cornflour
Salt and pepper
Peel both onions. Finely dice the first, halve the second and cut into strips.
Peel the garlic and chop very finely.
Lightly fry the onion cubes in 1 tbsp butter and 1 tbsp rapeseed oil.
Add the garlic, sauté briefly and deglaze with dark balsamic vinegar. Simmer for 5 minutes, then add vegetable stock and soy sauce. Simmer for another 10-15 minutes.
In the meantime, fry the onion strips in another pan with 2 tbsp rapeseed oil and 1 tbsp agave syrup until hot.
Mix the starch with about 30 ml water in a bowl and add to the sauce. Bring to the boil again briefly.
Finely puree the sauce with a hand blender, then add crème fraîche and the roasted onion strips. Finally, season to taste with salt and pepper.
Please send any questions or suggestions to: wirtz@lecker-wirtz.de
Enjoy your cooking!
