Onion Brown Butter Sauce

This was pretty easy to make, took me all of 5-7 minutes from beginning to tableside. I used it to bring some turkey back to life, but I bet it would work with any poultry or vegetable.

Here’s how: Heat up a pan and add 2 tbsps extra virgin olive, add 1 cp finely diced onions and cook until translucent and beginning to brown. Remove the onions from the pan.

In the same pan add 1/2 cp butter and melt over medium heat; once melted it will begin to foam, keep stirring and the foam will begin to brown. Make sure you don’t allow it to burn, though, keep your eye on it.  Add the onions, stir. Then add 1/2 cp vermouth or white wine, you can flame this to burn out the alcohol, or just cook it for a few more minutes.

This rocks over turkey AND over mashed potatoes.

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