Have I mentioned that I love reading Orangette? She’s a beautiful writer and so talented in her photography.
A few weeks ago, she made James Beard’s “Braised Onion Sauce”.
If you don’t like onions **stop reading now**, if you do like onions, then by all means, continue reading..
I had to try out this recipe as, 1. I love onions and 2. it’s made with very basic ingredients and 3. Considering that I’ve never used it before, I was interested to find out how Madeira wine worked out in cooking.
So, I tried out this recipe and, my oh my!, was it ever rich,…but still, mind you, delicious!
You start out with 1 1/2 pounds (a lot!) of sliced, yellow onions and let them cook in butter (a lot!) and a bit of sugar for a couple of hours until the onions are soft and translucent.
Towards the end, you pour in the Madeira wine, which I found out is a sweet wine; used many times with dessert and cooking.
After letting the sauce cook through for a few minutes, you mix in the pasta of your choice and eat your heart out!
But, as I said, its insanely rich, so it goes a lonnnng way! Enjoy!
For the more detailed recipe, check out Orangette’s site.























