Caramelized-Onion Sauce

Cooking Light
2 cups (serving size: 1/4 cup)


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1 tablespoon butter or stick margarine
3 cups thinly sliced onion
1 cup dry red wine
3 cups fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon black pepper


Melt butter in a large skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 minutes or until deep golden brown, stirring constantly. Add wine; cook 5 minutes or until liquid almost evaporates. Remove onion from pan; finely chop onion. Return onion to pan; stir in broth, salt, and pepper. Bring to a boil; cook until reduced to 2 cups (about 10 minutes).

Created date

April 2002