Prep 15 mins
Cook 45 mins
Great with mature cheese, cheese quiche, or cheese biscuits or rusks. Can be served hot or cold. Serve with fresh cracked pepper. Vegans can use olive oil instead of butter.
- Cut the onions in rings. Sautée in hot butter until soft. Add port and salt and pepper to taste. Reduce until almost all port wine has evaporated.
I do not know what went wrong with this. It couldn't have been easier to make yet the result was not what I had expected. As the recipe did not state how big the onions should be I guestimated and used 7 rather small onions which weighed almost one pound (400 grams). Used a pinch of salt and 13 swirls on the pepper-mill which may seem a lot but the sauce really needed the kick. Tasted it when warm and was not overly thrilled as it honestly did not taste of anything. Neither the taste of onions nor of the port came through. OK, maybe I should wait until it had cooled and matured a bit. Alas, no change. Let it sit in the fridge for a couple of days but to no avail. I am so sorry that this did not turn out for me. Maybe I did something wrong. Thanks for posting. Made for My-3-Chefs, November 2009.