RED WINE STOCK

By akselden

Ingredients

• SAUTE IN 2 T. VEGETABLE OIL AND 1 T. UNSALTED BUTTER:
• 1 1/2 cups yellow onion, chopped (about 1 large)
• ADD:
• 1 T. tomato paste
• 2 cloves garlic, roughly chopped
• DEGLAZE WITH:
• 1 cup dry red wine
• ADD AND REDUCE; STRAIN:
• 1 can (14 oz.) low-sodium beef broth
• Sprig of fresh thyme

Preparation

Step 1

Saute onion in oil and butter until lightly brown. Add tomato paste, cooking until it turns dark. Add garlic and cook for 30 seconds.
Deglaze with red wine, scraping up all the brown bits on the bottom of the pan. Add broth and thyme; simmer until liquid reduces by half, about 10 minutes. Strain stock before using.