Sherried Onion Sauce

Kitchen Tested
  • Yield 6 servings

This sauce is wonderful over grilled vegetables, tofu or tempeh.

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


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



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