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Onion Sauce

SUBMITTED BY: LINDA MCLEAN

"When we were little my Oma would serve this sauce over either pork or beef."
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 1 cup
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons butter
  • 3 medium onions, coarsely chopped
  • 1 teaspoon white sugar
  • 1/2 teaspoon paprika
  • 1 tablespoon white vinegar
  • 1 cup chicken broth
  • 1 slice dark rye bread, torn into pieces
  • salt and pepper to taste

DIRECTIONS

  1. Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  2. Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2007 by RACHEL1070
Rye bread turns out soggy (sp?) and adds too many calories to the meat. Thanks anyway. Love rye bread, just did not work for me

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by Navy PO
Very Very good onion sauce. Anyone who enjoys the taste of onions will want to make this. Works well for any dish that could use a little tweaking or to add moisture to a dry meat. As far as adding calories goes, I'm sure one slice of rye to a entire recipe of onion sauce and then use a portion of it to your dish wouldn't add many calories if you think about it.:)

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2007 by cycleking
Extremely good sauce. I used it over a slow cooked pork roast and it added a nice touch of onion gravy. I wonder about the review that said the bread turned soggy. I kind of expected that when putting it in liquid but I may be a more experienced cook. Thank you so much for this delecious sauce and thanks to Oma also.

1 user found this review helpful


 
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Recipe Submitter:

LINDA MCLEAN
Photo by LINDA MCLEAN
Cooking Level: Expert
Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 115

  • Total Fat: 6.7g
  • Cholesterol: 16mg
  • Sodium: 461mg
  • Total Carbs: 12.4g
  •     Dietary Fiber: 2g
  • Protein: 2.2g

VIEW DETAILED NUTRITION

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