Servings Created: 8 servings
Sauces used, Nan Tout Sòs
- 1 8 oz bottle Nan Tout Sòs
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 4 cups of onion, halved and sliced thin
- fresh ground pepper
- ¼ cup Apple cider vinegar
- ½ Cup Almonds (optional)
- ½ a cup dried dates pressed to fit (optional)
- 1/3 cup dry red wine
- 1 cup potable water split into two, ¼ cup and ¾ cup.
1. Heat oil in a large sauté pan.
2. Add onions.
3. Sauté over medium heat.
4. Sprinkle with salt and pepper, 3-4 dashes is good.
5. Cover and cook over medium-low heat, stirring often, in about 5 minutes onions are golden brown; reduce heat if they are browning too fast.
6. Add ½ of the Nan Tout Sòs to onions, ¼ cup water, stir and cook 1 minute.
7. Add dates (optional) and stir briskly until they start melt into the onions (about 1 minute).
8. Add almonds (optional).
9. Add remaining Nan Tout Sòs.
10. Add vinegar.
11. Add wine and bring to a boil.
12. Add remainder of water.
13. Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender and dates have virtually boiled into the paste and disappeared.
14. Taste and adjust seasoning. If too sour, add a teaspoon of brown sugar until satisfied.
15. Serve hot or cold as a topper to meats or veggies.