Balsamic Cream Sauce

Balsamic Cream Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 onion, minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chicken bouillon granules
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese


  1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

04/10/2017
Balsamic Cream Sauce, recipe PT15M PT1H 5 455 calories

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