Thinly slice the onions and sautÄ them in the butter, stirring regularly. When they have reached a golden color, sprinkle with the flour and cook, still stiring, for a few moments. Pour the white wine and the stock over the onions and season with salt and pepper. Take off the stove and mix in the mustard. Blend thoroughly and serve immediately.
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6 onions
4 tbsp butter
1 oz flour
1/2 cup white wine
1 cup stock
2 tbsp mustard
salt, pepper
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5
mn
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25
mn
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This sauce goes very well with leftover pan-fried meat (beef or veal).
