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  • Caramelized Onion Jus

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    Caramelized Onion Jus
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 ounce Bacon fat
    • 1 Tbsp. Garlic, minced
    • 1 med Onion, minced
    • 1 Tbsp. Shallot, minced
    • 1 x Carrot, minced
    • 1 stalk celery, minced
    • 2 Tbsp. White wine vinegar
    • 1/2 lb Chicken bones, roaster
    • 1 tsp Black peppercorns
    • 1 x Chili de Arbol
    • 1/2 x Bay leaf
    • 3 c. Chicken stock
    • 1 c. Veal demi-glace
    • 1/8 bn Basil, steeped
    • 1/8 bn Oregano, steeped
    • 1/2 x Lemon, juiced Kosher salt, to taste Cracked black pepper, to taste
    • 1 x Onion, sliced, minced and caramelized

    Directions

    1. In a medium warm saute/fry pan add in bacon fat and garlic and lightly toast.
    2. Add in onions, shallots, carrots and celery and caramelize.
    3. Deglaze with vinegar and reduce slightly.
    4. Place chicken bones, black peppercorns, chili, and bay leaf in the pot. Cover with chicken stock and veal demi-glace.
    5. Bring to a boil, then reduce to a simmer for 1 1/4 hrs. Skim the scum off the top every 5 min.
    6. Strain through a large hole china cap and return to the heat and simmer on low till the fat rises to the top, then skim it off.
    7. Add basil and oregano for 5 min, then remove.
    8. Season with lemon juice, strain through a chinois.
    9. Finish with salt, pepper and caramelized onions.

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