Onion and Red Wine Sauce2015-11-30
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
- 250g spring onions, sliced
- 4 tbsps olive oil
- 1 garlic clove, lightly crushed
- Sprig rosemary
- 5 tbsps balsamic vinegar
- 400ml red wine
- 400ml beef stock or brown chicken stock, (preferably homemade)
Preheat the oil in a medium saucepan. Sauté the onions for about 3 minutes until lightly browned, stirring frequently. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 minutes, stirring often to prevent the onion from burning.
Add the vinegar and cook until evapourated to a syrup. Pour in the wine and cook until reduced by two thirds.
Add the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and whisk in a knob of butter. Add any juices from the meat just before serving.