FRENCH FRIED ONIONS SUBSTITUTE RECIPES

Name: Beurre Blanc (Classic French Butter Sauce)
Total time: 20 min
Yield: About one cup
Cuisine: french
Ingredients: 1 tablespoon butter; 1/4 cup finely chopped shallots; 3 tablespoons white-wine vinegar; 2 tablespoons dry white wine; 1/3 cup heavy cream; Salt to taste, if desired; 8 tablespoons butter, cut into 12 pieces

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE) - NYT COOKING

Beurre Blanc (Classic French Butter Sauce) - NYT Cooking image

This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Total Time 20 minutes

Yield About one cup

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http//schema.org, Calories 625, UnsaturatedFatContent 20 grams, CarbohydrateContent 5 grams, FatContent 67 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 42 grams, SodiumContent 374 milligrams, SugarContent 3 grams, TransFatContent 2 grams

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE) - NYT COOKING

Beurre Blanc (Classic French Butter Sauce) - NYT Cooking image

This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Total Time 20 minutes

Yield About one cup

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

More about "french fried onions substitute recipes"

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE) - NYT COOKING

This is a classic butter sauce. It works well with fish. It’s flexible, too, and can take on flavors like chile, ginger and mustard.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine french
Calories 625 per serving