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This is a great accompaniment for brats or salmon or nice served cold with almost any sandwich...


  • 2 Tbls. extra vergin olive oil
  • 2 Tbsp. butter
  • 2 lbs sweet onions, juilliene
  • 1 tsp. Kosher salt
  • 1 tsp. fresh ground black pepper
  • 2 Tbsp. chopped fresh garlic
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1.2 cup congac (or bourbon, sherry, port...whatever you like)
  • 2 Tbsp. cornstarch
  • 4 Tblsp. cold water


  • Heat a large saute pan over medium heat and add the oil and butter.
  • When the butter is foaming, add the onions, salt and pepper and saute until well caramelized.
  • Add the garlic and cook until fragrant.
  • Add the sugar and allow to begin to caramelize.
  • Deglaze with whatever alchohol you are using (I really recommend congac) and the vinegar and set it on fire...really...set it on fire.
  • Shake the pan until the fire goes out.
  • Mix the corn starch with the cold water and mix to dissolve.
  • Add it to the sauce and cook until it thickens.
  • Serve it immediately on roasted or grilled salmon or steaks...or chill it and serve it as a side to sandwiches, etc...

Categories: Condiment, Sauce  Salsa 
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