Red Wine Reduction Sauce
1 tablespoon butter
1 yellow onion, thinly sliced
2 cups dry red wine
1 tablespoon cream
Salt and pepper
In a cast iron skillet, heat the butter over medium heat and add the onions. Cook, stirring, until they are translucent. Deglaze the pan with the red wine and allow to reduce by half (thick enough to coat the back of a spoon.) Once the sauce has reduced, add the cream and butter, and season with salt and pepper. Heat the sauce to finish it.
1 tablespoon butter
1 yellow onion, thinly sliced
2 cups dry red wine
1 tablespoon cream
Salt and pepper
In a cast iron skillet, heat the butter over medium heat and add the onions. Cook, stirring, until they are translucent. Deglaze the pan with the red wine and allow to reduce by half (thick enough to coat the back of a spoon.) Once the sauce has reduced, add the cream and butter, and season with salt and pepper. Heat the sauce to finish it.
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