French Onion Sauce

By á-3209

For steaks
Rachael Ray Show

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.

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.