cider-mustard sauce
1/2 cup yellow onions, chopped 1/4 inch
1 tbsp. garlic, chopped
1/4 cup butter
1 qt. fresh apple cider
1/4 cup heavy cream
1/4 tsp. cinnamon
2 tbsp. dijon grained mustard
1 tsp. salt
1-1/4 tbsp. cornstarch
1/8 cup reserved cider

directions

Place onions, butter and garlic in a saucepan and caramelize onions until tender and brown. Deglaze with cider and simmer to reduce to about 2 cups of volume. Add the cream, mustard, cinnamon and salt and mix well

In small bowl, mix cornstarch and reserved cider to make slurry. Bring cider-onion mixture in saucepan to a boil and add slurry. Cook for 2 minutes to thicken. Remove from burner and cool. Use blender to smooth mixture and transfer to storage container or serve.

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