Caper-Onion Sauce

1 cup pearl onions
1 cup white wine
2 cups beef stock
1 tbsp capers
1/2 tsp mace
3-4 lemon slices
salt and pepper

Peel and cook onions in beef stock until tender for about 20 minutes. Add wine, lemon slices, salt, pepper and mace to the onions. Let boil 10 minutes. Discard lemons. Just before serving add capers.




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Galerie de Paris
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