Lyonnaise

Espagnole over onions cooked slowly to gold and sharpened with vinegar. Whether the onion is strained out or left in is the only real argument about it.

400 ml — brown stock

250 g — onion

30 g — butter

100 ml — dry white wine

30 ml — white wine vinegar

5 g — salt

Cook the sliced onion in butter over a low heat for twenty-five minutes until it is evenly gold. Rushed on a high heat it browns at the edges and stays raw in the middle, and the sauce tastes of both.

Deglaze with the wine and vinegar, reduce to almost nothing, then add the espagnole and simmer twenty minutes.

Strain it for a dinner plate, leave the onion in for a plate of sausages. Both are correct; pretending only one is, is not.