Lemon Onion Sauce.

I think that this sauce is ultimately of German provenance, but I am open to correction on that one. Whatever its origins, it is an excellent addition to gravies and casseroles. Try it on toast. 


2 tblsp olive oil.

3 large onions, thinly sliced.

Salt to taste.

1 tblsp balsamic vinegar.

Juice and zest of a lemon.

1 tblsp honey. 


Place a small skillet on a hot flame and add the oil. Add the onions and sauté for 3-4 minutes, add the salt, reduce the heat and cover tightly. Cook for 20 minutes, stirring from time to time. Add the vinegar, lemon juice and honey and cook gently for another 5 minutes. Remove from the heat and stir the zest through.

Allow to stand for about 20 minutes then reheat as required. The preparation can be kept in a sealed container in the refrigerator for up to a week. 

Yield: About 1 ½ cups.


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