Sherried Onion Sauce

  • Yield: 6 servings

Turn this sauce into a heady soup by adding 4 cups stock or water at the end.


2teaspoons olive oil
2large Spanish onions, halved and sliced 1/4-inch thick
2 garlic cloves, minced
4sprigs fresh thyme, left whole
2 bay leaves
1/4cup dry sherry or brandy
1/4cup water or vegetable broth


  1. Heat oil in a large saute pan or skillet over medium heat. Add onions and spread evenly over bottom of pan. Stir occasionally while sauteing 8 to 10 minutes until they begin to turn golden brown. Add garlic, thyme and bay leaves; continue to saute. Add sherry or brandy while standing back from pan and flame. Add water or broth, bring to a boil, reduce heat and simmer for a few minutes longer. Serve as a sauce over your favorite protein.

Nutritional Info *per serving

  • Calories 38
  • Fat 2g
  • Saturated Fat .23g
  • Cholesterol 0mg
  • Sodium 2mg
  • Carbohydrate 5g
  • Fiber .74g
  • Sugars 2g
  • Protein .53g