We use this as a sauce for steak and in a gravy for meatloaf. Many people don’t realize onions are naturally sweet. They’re full of sugar. To caramelize them, you chop them really well and cook them low and slow with a little bit of olive oil. You want them to get really brown and golden. And when you add broth or wine, it pretty much dissolves but leaves so much flavor. If you cook the sauce right, it looks like a good demi-glace. The key is not to rush it or walk away from it for too long. You have to be on top of the stove and have at least 2 hours to do it.
For 1 Batch(es)