Sauce Lyonnaise aux oignons

Name: Sauce Lyonnaise aux oignons
Total time: 30 min
Yield: Serves 4
Cuisine: Lyonnais
Ingredients: 3 onions, sliced; 150 ml (⅔ cup) dry white wine; 50 ml (3½ tbsp) wine vinegar; 250 ml (1 cup) veal stock; 40 g (3 tbsp) butter; 1 bunch of parsley, chopped

Lyon-style onion sauce

⏱ 30 minServes 4Medium130 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

3onions, sliced
150 ml (⅔ cup)dry white wine
50 ml (3½ tbsp)wine vinegar
250 ml (1 cup)veal stock
40 g (1½ oz)butter
1bunch of parsley, chopped

3 onions, sliced
150 ml (⅔ cup) dry white wine
50 ml (3½ tbsp) wine vinegar
250 ml (1 cup) veal stock
40 g (1½ oz) butter
1 bunch of parsley, chopped

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (24 cm / 9½ in)

1 wooden spoon (30 cm / 12 in)

1 whisk (25 cm / 10 in)

03 — Method

Cook the sliced onions in butter in the sauté pan over low heat for 15 minutes until caramelized.
Stir often so the onions brown evenly without burning and bring out all their sweetness.
Deglaze with the white wine and vinegar and reduce until almost dry to concentrate the flavor.
Pour the veal stock over the onions and simmer for 10 minutes until the sauce coats the spoon.
Off the heat, whisk in the cold butter to give the sauce body, gloss and silkiness.
Sprinkle with chopped parsley and serve the sauce piping hot over grilled meat or sautéed potatoes.