excellent recipe - I cooked it a little longer on medium low and just waited for the onions to do their magic. As long as the onions are really dark - this recipe has endless (fantastic) variations. As an extra step, I ran the blended sauce through a fine mesh wire strainer - the sauce comes out velvety smooth. It took me about 45 minutes to make, but that was my own choice because I didn't want to have to watch the pan closely.
As an aside - I used leftover bacon grease instead of butter. I used leftover beef au jus and Oktoberfest Bier instead of chicken broth to pump up the richness (and because that's all I had on hand.) However, I would discourage changing the rye bread - use real, dark, hard, weapons grade rye - I think it's the onion magic and rye bread that makes this recipe. The other ingredients are just extras.
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excellent recipe - I cooked it a little longer on medium low and just waited for the onions to...