Makes about 2 cups Difficulty
1/2 cup sugar 2 large onions, finely chopped 2 cups gf Beef Stock 1/2 jalapeño pepper, seeded and minced 1 Tablespoon dry Vermouth 1/4 cup red wine vinegar 1 large poblano pepper Salt and freshly ground black pepper
In a large saucepan, cook the sugar for about 4-6 minutes over medium heat, stirring often until the sugar caramelizes, and turns dark brown in color. Add the onions and jalapeño to the caramel and stir to blend. As the onions release their juices, the will blend into the caramel. Cook until the onions are tender, about 5-6 minutes. Add the beef stock to the onion mixture and bring to a boil over medium high heat. Continue to boil until the sauce has reduced to about 3/4 cups, about 8-10 minutes. Stir in the Vermouth, cook for an additional minute, then remove from heat and set aside.
Meanwhile, preheat the broiler. Place the poblano pepper on a baking sheet. Place the pepper directly under the broiler element. Broil the pepper, turning occasionally, until all sides are blackened. Remove from the oven and transfer the pepper to a bowl. Cover tightly with plastic wrap and let the pepper steam for about 10-15 minutes. When cool enough to handle, remove the pepper and peel off the blackened skin. Remove the stem and the seeds. Coaresly chop the remaining pepper.
Transfer the prepared sauce to a blender or food processor. Process until smooth. While the machine is running add the red wine vinegar and the roasted poblano pepper. Continue to process until smooth. Return the sauce back to the saucepan. Adjust seasonings to taste with salt and freshly ground black pepper. Keep warm over low heat until serving. Sauce will keep, covered, in the refrigerator for several days or in the freezer for several weeks.