Vidalia Onion-and-Vinegar Sauce Recipe

This recipe, from the classic cookbook Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubert, was created to pair with Roasted Beef Tenderloin, but you could just as easily serve it with a variety of proteins, including roasted chicken, turkey, and pork. Made with sweet Georgia onions, dry white wine, and tangy red vinegar, it's a delicious way to offset the meat's richness.

Cheese Sauce over Cauliflower
Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Active Time:
45 mins
Total Time:
1 hrs
2 1/2 cups


  • 1/4 cup plus 3 Tbsp. unsalted butter, divided

  • 1/4 cup all-purpose flour

  • 2 cups beef stock or broth

  • 3/4 teaspoon kosher salt, plus more to taste

  • 1/2 teaspoon black pepper, plus more to taste

  • 2 medium Vidalia onions, sliced (about 9 oz. each)

  • 1/4 cup dry white wine

  • 1/4 cup red wine vinegar


  1. Melt 1⁄4 cup of the butter in a large saucepan over medium. Whisk in flour; cook, whisking constantly, until mixture is the color of caramel, 5 to 6 minutes.

  2. Gradually whisk in stock, salt, and pepper. Cook, stirring often, until heated through and smooth, 3 to 4 minutes. Keep warm over low heat until ready to use, up to 30 minutes. (This base sauce can be refrigerated or frozen for later use.)

  3. Melt remaining 3 tablespoons butter in a heavy skillet over medium-low. Add onions. Cook, stirring constantly, until rich brown, 30 to 40 minutes.

  4. Stir in wine and vinegar. Bring to a boil; cook until liquid has almost evaporated, about 3 minutes. Add warm base sauce to onion-and-vinegar mixture; bring to a boil. Cook until hot and bubbly, about 5 minutes. Sprinkle with additional salt and pepper to taste.

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