Caramelized Onion Sauce
A golden-brown roux-thickened sauce loaded with slightly caramelized onions is rich in a gentle, sweet, umami sort of way. This kind of sauce works extremely well with potatoes (especially a crispy Swiss-style rösti), grilled vegetables and as part of a pie filling…probably mixed with mushrooms and tofu.
The key to making this sauce is having enough umami broth prepared beforehand. Once that is accomplished, the sauce is simple to prepare and only requires about 30-45 minutes to finish…and most of that time is invested in stirring the sauce periodically and allowing the heat from the stovetop do the
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A golden-brown roux-thickened sauce loaded with slightly caramelized onions is rich in a gentle, sweet, umami sort of way. This kind of sauce works extremely well with potatoes (especially a crispy Swiss-style rösti), grilled vegetables and as part of a pie filling…probably mixed with mushrooms and tofu.
The key to making this sauce is having enough umami broth prepared beforehand. Once that is accomplished, the sauce is simple to prepare and only requires about 30-45 minutes to finish…and most of that time is invested in stirring the sauce periodically and allowing the heat from the stovetop do the rest.
Difficulty: simple- to moderate
Yield: about 1/2-liter (1/2-quart)