Caramelized Onion Butter Sauce
Caramelized Onion Butter Sauce
Ingredients
- 8 tablespoons unsalted butter, cold
- 1 yellow onion, julienned
- to taste salt
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 2 fresh thyme sprigs
Instructions
- 1
Melt 2 tablespoons of the cold butter in a large skillet or saucepan over medium heat.
⏱️ 2 min
- 2
Once the butter is bubbling, add the julienned onion to the pan. Begin to caramelize the onions by cooking them slowly over medium to low heat, stirring occasionally. This process will take approximately 20-25 minutes.
⏱️ 25 min
- 3
As the onions start to turn golden brown, lower the heat further to low and continue stirring until they are deeply golden and tender. This slow browning brings out their natural sweetness.
⏱️ 10 min
- 4
Once the onions are caramelized to a deep golden color, add the minced garlic and cook for 1 minute until fragrant. Season with salt to taste.
⏱️ 2 min
- 5
Deglaze the pan by pouring in the 1 cup of dry white wine and adding the fresh thyme sprigs. Bring the mixture to a simmer and reduce the liquid by half, stirring occasionally. This step cooks out the alcohol and concentrates the flavors.
⏱️ 5 min
- 6
Stir in the 1 cup of chicken stock. Continue to simmer the sauce, allowing it to reduce and thicken slightly, for about 10 minutes.
⏱️ 10 min
- 7
Once the sauce has thickened to your desired consistency, remove the pan from the heat. Discard the thyme sprigs.
⏱️ 1 min
- 8
Stir in the remaining 6 tablespoons of cold butter, one tablespoon at a time, until fully incorporated. This will emulsify the sauce, making it creamy and glossy. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Butter Sauce
- 8 tablespoons unsalted butter, cold
- 1 yellow onion, julienned
- to taste salt
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 2 fresh thyme sprigs
Instructions
- 1
Melt 2 tablespoons of the cold butter in a large skillet or saucepan over medium heat.
⏱️ 2 min - 2
Once the butter is bubbling, add the julienned onion to the pan. Begin to caramelize the onions by cooking them slowly over medium to low heat, stirring occasionally. This process will take approximately 20-25 minutes.
⏱️ 25 min - 3
As the onions start to turn golden brown, lower the heat further to low and continue stirring until they are deeply golden and tender. This slow browning brings out their natural sweetness.
⏱️ 10 min - 4
Once the onions are caramelized to a deep golden color, add the minced garlic and cook for 1 minute until fragrant. Season with salt to taste.
⏱️ 2 min - 5
Deglaze the pan by pouring in the 1 cup of dry white wine and adding the fresh thyme sprigs. Bring the mixture to a simmer and reduce the liquid by half, stirring occasionally. This step cooks out the alcohol and concentrates the flavors.
⏱️ 5 min - 6
Stir in the 1 cup of chicken stock. Continue to simmer the sauce, allowing it to reduce and thicken slightly, for about 10 minutes.
⏱️ 10 min - 7
Once the sauce has thickened to your desired consistency, remove the pan from the heat. Discard the thyme sprigs.
⏱️ 1 min - 8
Stir in the remaining 6 tablespoons of cold butter, one tablespoon at a time, until fully incorporated. This will emulsify the sauce, making it creamy and glossy. Serve immediately.
⏱️ 3 min