Title: Sweet onion sauce - master chefs
 Categories: Basics, Sauces, Masterchefs, New york, Aap
      Yield: 4 Servings
 
  1 1/2 tb Oil, vegetable
      1 md Onion, sliced
      1 c  Veal, trimmings * OR
      1 c  Beef, trimmings *
      2 tb Vermouth, dry
      2 c  Stock, veal **
 
       * Trimmings should be cut into 3/4 inch dice.
       ** See recipe for VEAL STOCK.
  
  For Sweet Onion Sauce: ======================
  
       In a heavy saucepan, heat the vegetable oil over medium heat,
  then add onion and meat.  Cook uncovered, shaking the pan and
  stirring occasionally, until the meat and the onion are browned
  (about 20 minutes.)
  
       Add the vermouth, stirring, to the meat and onions.  Then add the
  stock and bring the mixture to a boil.  Allow the mixture to boil
  gently, skimming the surface often until sauce has reduced to a light
  syrupy consistency (about 30 minutes or longer.)
  
       Remove the saucepan from the heat and swirl in 2 tablespoons of
  butter, bit by bit.  Strain the resulting sauce and season with a
  little bit salt and pepper.
       Warm the sauce.  Spoon some sauce around the crepes, and serve.