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- Preparing Time: 2 hours and 10 minutes
- Total Time: -
- Served Person: 200
- 1/4 cup butter
- 2 tablespoons minced garlic
- 4 white onions, thinly sliced
- 2 cups dry white wine (such as chardonnay)
- 8 quarts heavy whipping cream
- 2 tablespoons saffron
- 1 pinch kosher salt and ground black pepper to taste
- Carbohydrate 1.2
- Cholesterol 53
- Fat 14.3
- Protein 0.8
- Sodium 18
- Calories 136 calories;
Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes. Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper. Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.
