4 1/2 oz Pearl onions in sweet wine;
-drained
1 oz Sugar
4 1/2 oz Pinot noir
1 oz Brandy
1 pt Aromatized lamb stock
1/4 oz Dijon mustard
1/2 tb Corn starch; in:
1 tb Water
Caramelize sugar over medium-high heat. Add onions and coat well. Add
wine and reduce to almost nothing. Add brandy and flame. Add stock,
mustard, and corn starch water, reduce heat, simmer 5 minutes,
stirring. Serve with lamb.
Recipe by Jacques Pepin, Hemispheres Magazine, Oct, 1999
