Food and Recipes Veggies Onions Vidalia Onion-and-Vinegar Sauce Recipe Be the first to rate & review! 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. By Cynthia Graubart Cynthia Graubart Cynthia Graubart is a trusted source of recipes that work, reflected in her 25 years of experience writing cookbooks, teaching cooking classes, and coaching other writers on the art of recipe writing. Connect with her on Instagram, Facebook, LinkedIn, and at www.cynthiagraubart.com. Southern Living's editorial guidelines Published on December 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos Active Time: 45 mins Total Time: 1 hrs Yield: 2 1/2 cups Ingredients 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 Directions 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. 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.) Melt remaining 3 tablespoons butter in a heavy skillet over medium-low. Add onions. Cook, stirring constantly, until rich brown, 30 to 40 minutes. 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. Rate it Print