Onion sauce with dark rum

Preparation is quite simple, yet the end result is much more than just a sauce. The rich and velvety texture of this sauce, combined with the warm and slightly spicy undertone coming from the rum, transforms every dish into a delightful culinary experience. And no worries - the alcohol is boiled out during preparation, but what remains is a full-bodied and deep flavour that pairs wonderfully with meat dishes in particular, but also complements vegetable dishes. When you serve this sauce with Beef Wellington and pea salsa, you get a true delicacy that is sure to be the star of any table. If you are looking for a sauce that will surprise and provide a pleasant taste experience, but at the same time will not take too much time, this is the right choice.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Courses: Dinner

Difficulty: Beginner

Servings: 8

Ingredients

2 onions
2 garlic cloves
200 ml dark rum
2 tbsp Worcestershire sauce
1 l beef stock
1 tbsp fresh rosemary, chopped
1 tbsp coconut palm sugar
2 tsp butter
1 tbsp cornstarch (heaped)
2 tbsp cold water
salt and pepper
oil

Preparation

1
Peel and slice the onions into half-rings and place them in a small pot. Press in the garlic cloves, add oil and butter, and heat for 2-3 minutes, stirring occasionally. Then add the chopped fresh rosemary, rum, and Worcestershire sauce to the pot and heat over medium heat until the sauce thickens (about 3-5 minutes). Now stir in the stock, season the sauce with coconut palm sugar and salt and pepper, and cook until the sauce has reduced by half (about 20-30 minutes over medium heat without a lid). Once the sauce has reduced, mix the cornstarch and cold water together in a separate small bowl. Then stir the cornstarch mixture into the sauce, drizzling it in a thin stream while stirring constantly until the sauce thickens. Serve immediately.

Keywords: onion, rum, sauce, rosemary, Beef Wellington

Read it online: https://paulasarekanno.com/en/recipe/onion-sauce-with-dark-rum/