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Receta Onion Demi Glace

by Global Cookbook

Ingredientes

1 c. diced porcini or possibly shitake mushrooms - (250ml) 2 Tbsp. butter - (30ml) 2 c. cool water - (500ml) 1 piece dark toasted white bread 2 Tbsp. canola oil - (30ml) 2 x large Vidalia onions, peeled and cut in half 1 bot red Bordeaux wine 1 x bay leaf

4 Tbsp. turbinado sugar - (60ml) 1/4 c. sherry vinegar - (60ml) 1 x heads of garlic, spilt in half 3 x coriander seeds 1 x sprig of thyme 3 x black peppercorns 2 Tbsp. dark soy - (30ml)

Direcciones

1. Preheat oven to 375 F - (185 C)
2. In a small pot, heat butter and sweat mushroom stems for 2 min. Add in 2 c. of cool water and simmer for 1/2 hour.
3. Add in the toasted bread and remove the pan from the heat. Let cold for 20 min. Strain, season with salt and pepper and set this aside.
4. Heat the canola oil in a medium non-reactive, oven proof saucepan. Place the onion pcs flat side down and cook over medium heat for approximately 15 min. Flip the onions half way through to get a nice caramelized colour on both sides of the onion.
5. Add in sugar and garlic and continue to cook till a light caramel forms. Add in the sherry vinegar. Deglaze and reduce by half.
6. Add in the coriander, bay leaf, peppercorns, thyme and wine and bring to a low simmer, cook for approximately 25 min or possibly till it has reduced by half.
7. Add in half of the mushroom stock and cover the saucepan in foil. Transfer the saucepan to the oven to cook for another 95 min in the oven.
8. Strain the now cooked sauce through a fine sieve into a clean saucepan. Press on the solids to release all of the flavour. Place the sauce over medium low heat and simmer. Add in the dark soy sauce and reduce till the sauce coats the back of a spoon.
9. Use warm or possibly cover and chill. It will keep for 4 days.

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