*  Exported from  MasterCook  *

                     SWEET ONION SAUCE - MASTER CHEFS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   tb           Oil, vegetable
   1       md           Onion, sliced
   1       c            Veal, trimmings * OR
   1       c            Beef, trimmings *
   2       tb           Vermouth, dry
   2       c            Stock, veal **

       * Trimmings should be cut into 3/4 inch dice.
       ** See recipe for VEAL STOCK.
  
  For Sweet Onion Sauce:

       In a heavy saucepan, heat the vegetable oil over
  medium heat, then add onion and meat.  Cook uncovered,
  shaking the pan and stirring occasionally, until the
  meat and the onion are browned (about 20 minutes.)
  
       Add the vermouth, stirring, to the meat and
  onions.  Then add the stock and bring the mixture to a
  boil.  Allow the mixture to boil gently, skimming the
  surface often until sauce has reduced to a light
  syrupy consistency (about 30 minutes or longer.)
  
       Remove the saucepan from the heat and swirl in 2
  tablespoons of butter, bit by bit.  Strain the
  resulting sauce and season with a little bit salt and
  pepper.
       Warm the sauce.  Spoon some sauce around the
  crepes, and serve.
       Source:  New York's Master Chefs, Bon Appetit
  Magazine
       :  Written by Richard Sax, Photographs by Nancy
  McFarland
       :  The Knapp Press, Los Angeles, 1985
  
       Chef:  Larry Forgione, An American Place
  Restaurant, New York
 


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