This is a rendition of an ancient traditional Russian sauce or meat accompaniment called vzvar, courtesy of a cookbook called “Please To The Table”. It can be made with fruit or vegetables, then made sweet and sour with vinegar and honey. Bud’ zdarov!
1/4 c. oil (I only use EVOO or coconut oil. They’re the ONLY oils that don’t turn into damaging free radicals in the cooking process).
3 large (bermuda) onions, diced
3/4 c. beef broth (I use 1 tsp “Better Than Bouillon” soup starter + water)
1-1/2 tsp Dijon mustard
1-1/2 tablespoons honey
4 tsp cider vinegar.
Saute onions until colored and soft, about 20 minutes. Add the broth and turn on high until liquid is reduced by 1/2, about 7 minutes. Stir in mustard, honey and vinegar, turn on low and simmer another few minutes. Serve warm, not hot.
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