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Onion and Red Wine Sauce


Recipe Info

  • 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)
  • Butter


Step 1

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.

Step 2

Add the vinegar and cook until evapourated to a syrup. Pour in the wine and cook until reduced by two thirds.

Step 3

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.

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