This onion sauce from Trentino Alto Adige will perk up boiled meats or starchy vegetables along the lines of potatoes. In short, a tasty addition to the winter table.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 cup (50 g) unsalted butter
- 4 roasted onions
- 1/2 cup (50 g) breadcrumbs
- The juice of a lemon
- 2 tablespoons good vinegar
- A ladle of broth
- A bay leaf (to be removed)
- A clove (to be removed)
- 1 tablespoon capers packed in brine, rinsed
Preparation:
Slice the onions. Melt the butter in a pot and add the onions and breadcrumbs. Mix well, cook for a few minutes, and then add the lemon juice and the vinegar, followed by the capers. As soon as all returns to a simmer fish out and discard the bay leaf and the clove, then put the remainder though a strainer, or blend it, and it's ready for use, hot or warm.
