Sauce Lyonnaise

Steps

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1. 1
   Melt butter over medium heat in a saucepan, then add the chopped onions. Cook gently until the onions turn a light golden colour (called "blond" or "col" in French cooking), without browning them too much.
   ≈4:23
2. 2
   Pour the white wine and white wine vinegar over the onions (equal amounts of each). Increase the heat slightly and allow the mixture to reduce slowly by half, concentrating the flavors.
   ≈5:14
3. 3
   Add the home-style demi-glace to the reduced wine and vinegar mixture. Bring to a gentle boil, then reduce heat and simmer, allowing the sauce to thicken and develop.
   ≈6:13
4. 4
   Optional: add a small amount of cream to round out the sauce. Continue reducing until the sauce reaches a spoon-coating consistency—when you draw your finger across the back of a spoon, the sauce should leave a visible trail.
   ≈7:27
5. 5
   Turn off the heat and pass the sauce through a fine strainer to remove the onion solids, creating a smooth, glossy sauce.
   ≈8:20
6. 6
   Adjust the seasoning with ground black pepper and a hint of parsley if desired. Swirl to combine and serve over your cooked meat—chicken or pork work particularly well.
   ≈8:46