Roasted Onion Sauce

Roasted Onion Sauce

Metric Ingredient Imperial 75 ml onion, chopped 1/3 cup 125 ml medium leek, chopped 1/2 cup 7 garlic cloves, peeled 7 7.5 ml olive oil 1/2 tbsp 1 ml salt 1/4 tsp 40 ml malt vinegar 3 tbsp 250 ml prepared demi-glace sauce 1 cup 12 pearl onions, peeled 12 250 ml prepared demi-glace suace 1 cup

In a small baking dish; toss onion, leek, garlic, oil and salt.  Roast in preheated 425 F (220 C) oven, stirring occasionally, for 25 minutes or until golden brown.  Stir vinegar into hot pan, scraping up brown bits from bottom of pan.  Pour contents into large saucepan and add demi-glace.  Partially cover, bring to simmer and cook for 30 minutes.  Strain sauce through fine sieve, pressing down on the solids.  Discards solids.  Wonderful served over pork chops.  Servings: 4

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