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Add a photoServings: 4
Ingredients
- 1Â 1/2 Tbsp. Oil, vegetable
- 1 med Onion, sliced
- 1 c. Veal, trimmings * Or possibly
- 1 c. Beef, trimmings *
- 2 Tbsp. Vermouth, dry
- 2 c. Stock, veal **
Directions
- * Trimmings should be cut into 3/4 inch dice.
- ** See recipe for VEAL STOCK.
- For Sweet Onion Sauce:In a heavy saucepan, heat the vegetable oil over medium heat, then add in onion and meat. Cook uncovered, shaking the pan and stirring occasionally, till the meat and the onion are browned (about 20 min.)
- Add in the vermouth, stirring, to the meat and onions. Then add in the stock and bring the mix to a boil. Allow the mix to boil gently, skimming the surface often till sauce has reduced to a light syrupy consistency (about 30 min or possibly longer.)
- Remove the saucepan from the heat and swirl in 2 Tbsp. of butter, bit by bit. Strain the resulting sauce and season with a little bit salt and pepper.
- Hot the sauce. Spoon some sauce around the crepes, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 138 | 61% |
| Total Fat 15.42g | 19% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.13g | |
| Cholesterol 66mg | 22% |
| Sodium 455mg | 19% |
| Potassium 386mg | 11% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 19.13g | 31% |
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