Red Bicyclette pairing recommendation: Syrah
- 3 shallots
- 1 Vidalia onion
- 1 small leek
- 1 quart beef stock
- 2 tablespoons balsamic vinegar
- 8 ounces demi glace
- 2 cups red wine
- 9 tablespoons butter (½ stick; plus 1 tablespoon)
- 3 tablespoons olive oil
- Dash pepper
- 2 tablespoons fresh thyme leaves
- 1/8 cup flour
Peel and finely chop onion and shallot. Finely chop leek using all the white and just a smidge of the green; be sure to clean thoroughly, dirt likes to hide in the folds of the leek.
Bring beef stock, balsamic vinegar, demi glace and red wine to a boil and reduce to simmer.
In a large skillet, heat 2 tablespoons of butter, 2 tablespoons of olive oil, pepper and thyme. Once hot, drop in onion, shallot and leek and stir. Sautée for 10 minutes, stirring often.
Deglaze onions with a ladle of broth. Cover and let simmer 10 minutes. Once the pan dries out, repeat this process for another 20 minutes.
Remove onions from heat. Let cool. Process until smooth in a food processor or blender.
Melt 6 tablespoons of butter in skillet. Fold in flour over heat and stir until butter is absorbed and thick. Using a whisk, incorporate the remainder of the broth into the flour mixture over heat. Once fully incorporated, remove from heat.
Whisk in the onion purée and finish off with remaining 1 tablespoon of butter.