Categories: Dressing/Sauces
Ingredients
- 3 tbsp salted butter
- 2 medium Vidalia onions, cut into thin vertical slices
- 1/3 cup dry sherry
- 1 1/2 tbsp cornstarch
- 1 1/2 cups chicken stock
- 2 tsp fresh thyme leaves
- 1/2 tsp table salt
Directions
-
Melt butter in a large skillet with high sides or Dutch oven over medium-high. Add onions; cook, stirring often, 5 minutes. Reduce heat to medium, and cook, stirring often, until deep golden brown, about 25 minutes. Add sherry, and cook, stirring constantly, until liquid almost evaporates, 3-5 minutes.
-
Stir together cornstarch and 2 tbsp of the stock. Add cornstarch mixture to remaining stock, stirring constantly. Gradually add stock mixture, thyme, and salt to onion mixture in skillet, and cook over medium heat until bubbly and slightly thickened.