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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with mustard-seed-crusted pork medallions.IMPROV: Use chopped fresh rosemary in place of the thyme. Ingredients:
2 tablespoons butter |
1 1/2 cups finely chopped onion |
2 cups dry red wine |
1 teaspoon chopped fresh thyme |
1 teaspoon honey |
2 cups low-salt chicken broth |
2 tablespoons butter |
salt and pepper |
Directions:
1. In large skillet over medium-high heat cook butter and onion until onion is golden, about 6 minutes.
2. Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes.
3. Add chicken broth to skillet and boil until reduced to generous 1 cup, about 1 minute.
4. Whisk in butter, salt, and pepper.
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