Zwiebelsosse

March 17, 2015

Zwiebelsosse - kvalifood.com

Zwiebelsosse is a German onion sauce – a lot of onions cooked down with red wine, broth, and a touch of tomato paste. It is a simple, savory sauce served over liver, bratwurst, meatloaf (Leberkase), meatballs, and roast meats.

Makes ca. 500 ml

Ingredients

500 g onions (ca. 5 medium), halved and sliced into thin strips
30 g butter
20 g all-purpose flour
1 tbsp tomato paste, double-concentrated
150 ml dry red wine
400 ml beef broth (or vegetable broth)
salt
freshly ground black pepper
1 tsp red wine vinegar
2-3 tbsp cream (optional), for richness

Directions

Melt the butter in a heavy-bottomed pot or deep skillet over medium heat.
Add the sliced onions and saute 8-10 minutes, stirring regularly, until soft and starting to turn golden brown.
Sprinkle the flour over the onions and stir to coat evenly. Add the tomato paste. Cook 1-2 minutes, stirring constantly, until the flour and paste darken slightly and smell toasty.
Pour in the red wine, scraping up any browned bits. Stir until the wine is mostly absorbed.
Add the broth and stir until smooth. Bring to a boil.
Reduce heat to low and simmer 12-15 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency.
Season with salt, pepper, and a splash of red wine vinegar for brightness.
If using cream, stir it in off the heat just before serving.

Notes

To replace the wine, use an equal amount of additional broth plus 1 tsp red wine vinegar. Or use an amber beer for the Swiss-German variant.
Yellow or white onions are standard. Red onions give a sweeter, darker sauce.
If the sauce is too thick, thin with a splash of broth. If too thin, simmer longer uncovered.
Traditional pairings: liver, Leberkase, bratwurst, Frikadellen (fried meatballs), and roast meats. Also good over mashed potatoes, Spatzle, or Rosti.
Reheats well. Thin with a little broth when reheating.