Hot onion sauce (for fried and stewed meat, liver, chopped cutlets)
4 servings
30 minutes
This spicy onion sauce is a vibrant expression of Arabic cuisine, known for its richness of flavors and aromas. Its history roots in traditional Eastern recipes where spices and sweet-sour notes combine into a harmonious ensemble. The sauce has a rich, piquant taste with a slight tang from tomato puree and vinegar, while gherkins add fresh crunchy accents. It is made from roasted flour and beef broth, creating a thick, enveloping texture. Onions caramelized to a golden color give it a rich caramel hue. This sauce pairs perfectly with roasted and stewed meats, liver, and cutlets, enhancing their flavor and adding piquant depth. Served hot, it reveals the full spectrum of its aromas, making each dish truly expressive.
1
Fry one tablespoon of flour with the same amount of oil and dilute with 2 cups of broth.
- Wheat flour: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Beef stock: 2 glasss
2
Peel 2 onions, chop finely, and sauté in oil. Then add 2 tablespoons of tomato puree, salt, pepper, and sauté again.
- Onion: 2 heads
- Vegetable oil: 1 tablespoon
- Tomato puree: 2 tablespoons
- Vinegar: 2.5 tablespoons
- Cornichons (gherkins): 50 g
3
Then pour in 2-3 tablespoons of vinegar, boil until thick like sour cream, add chopped gherkins, combine with the sauce, and simmer for 5 minutes.
- Vinegar: 2.5 tablespoons
- Cornichons (gherkins): 50 g
