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Roasted Onion Caper And Tarragon Sauce

Ingredients
  Onions 2 Large, unpeeled and untrimmed
  Unsalted butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Heavy cream 3⁄4 Cup (12 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Drained bottled capers 3 Tablespoon
  White wine vinegar 1 Teaspoon
  Minced fresh tarragon 1 Tablespoon
Directions

In a baking pan roast the onions in the middle of a preheated 475° F oven for 2 hours.
While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes.
Add the cream and the

Recipe Summary

Method: 
Roasted
Ingredient: 
Tarragon

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