VIDALIA ONION AND VINEGAR SAUCE

Vidalia Onion-and-Vinegar Sauce Recipe

Active Time

45 Mins

Total Time

1 Hour

Yield

2 1/2 cups

This recipe, from the was created to pair with Roasted Beef Tenderloin, but you could just as easily serve it with a variety of proteins, including roasted chicken, turkey, and pork. Made with sweet Georgia onions, dry white wine, and tangy red vinegar, it’s a delicious way to offset the meat’s richness.

Ingredients

• 1/4 cup plus 3 Tbsp. unsalted butter, divided 1/4 cup all-purpose flour 2 cups beef stock or broth 3/4 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 2 medium Vidalia onions, sliced (about 9 oz. each) 1/4 cup dry white wine 1/4 cup red wine vinegar

How to Make It

Step 1

Melt 1⁄4 cup of the butter in a large saucepan over medium. Whisk in flour; cook, whisking constantly, until mixture is the color of caramel, 5 to 6 minutes.

Step 2

Gradually whisk in stock, salt, and pepper. Cook, stirring often, until heated through and smooth, 3 to 4 minutes. Keep warm over low heat until ready to use, up to 30 minutes. (This base sauce can be refrigerated or frozen for later use.)

Step 3

Melt remaining 3 tablespoons butter in a heavy skillet over medium-low. Add onions. Cook, stirring constantly, until rich brown, 30 to 40 minutes.

Step 4

Stir in wine and vinegar. Bring to a boil; cook until liquid has almost evaporated, about 3 minutes. Add warm base sauce to onion-and-vinegar mixture; bring to a boil. Cook until hot and bubbly, about 5 minutes. Sprinkle with additional salt and pepper to taste.