Bretonne Sauce

Ingredients

• 2 medium onions, minced
• 2.5 décilitres white wine
• 3.5 décilitres espagnole sauce (brown sauce)
• 3.5 décilitres tomato sauce
• 1 small garlic clove, crushed
• pinch parsley, coarsely chopped
• butter

Instructions

1. Heat butter in a saucepan and cook the minced onions over medium heat until golden blonde (blondir).
2. Deglaze the pan with the white wine and reduce by half.
3. Add the espagnole sauce, tomato sauce, and crushed garlic clove.
4. Bring the sauce to a gentle boil and maintain it at a light boil for 7 to 8 minutes.
5. Finish by stirring in a pinch of coarsely chopped parsley.
6. Serve as a liaison element.