January 12, 2009

R.I.P. Alan S. Geisler, the man behind
Sabrett's Red Onion Sauce.

The recipe:
Ingredients
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
Directions
1
Heat the oil in a large saucepan over medium heat.
2
Sauté the onion in the oil for 5 minutes, or until the onions are soft, but not brown.
3
Add the water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir together.
4
Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes.
5
Add the vinegar and continue simmering for an additiona1 30-45 minutes, or until most of the liquid is reduced and the sauce is thickened.
6
Makes about 1 cup.





The next book on the list. I hear it is
fascinating.