| 2 Large Vidalia Onions, sliced
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1 Large Red Onion, sliced
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2 Bunches Scallion, sliced on bias
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1 Bunch Leeks, sliced on bias
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3 Shallots, peeled, sliced
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1 T Garlic, chopped
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¼ C Fresh parsley, chopped
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1 Bay leaf
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½ C Sherry wine
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1 T Butter
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1 C Haserot Culinaire Demi-glace
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Instructions:
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Over low heat, cook all onions and garlic in butter
until brown and caramelized, seasoning with salt, pepper and bay leaf.
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Deglaze with sherry wine and add demi-glace.
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Reduce until mix is thick and nearly dry.
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Add parsley and finish with 1 T of butter.
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Adjust seasonings. |