Rate this recipe
4.6/5
(14 Votes)
Ingredients
- 2 tablespoons butter
- 2 large onions, quartered and very thinly sliced
- 1/4 teaspoon dried thyme
- 1 large bay leaf
- Salt and finely ground black pepper
- 1/2 cup dry white wine
- 1/2 cup veal stock or beef consomme
- 3 tablespoons crème fraîche or sour cream.
Details
Adapted from allrecipes.com
Preparation
Step 1
In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaf; season with salt and pepper. Cook, partially covered, stirring occasionally, until the onions are extremely soft and a light caramel color, 20-25 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat and stir in the crème fraîche.
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