For the sage and onion sauce, finely chop the onions and brown in the butter. Stir in the breadcrumbs and deglaze with wine, boil down briefly.
Pour in the soup and simmer on low heat until the onions are soft. Now add the sage and season to taste.
Preparation Tip:
The sage and onion sauce with less soup and double the amount of breadcrumbs makes a stuffing for goose or chicken. Very popular in England.
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