INGREDIENTS

1 tsp.  Olive Oil  
4 oz. Yellow Onions , minced 
1 tsp.  Garlic , minced 
6 oz. Cream Sherry  
6 oz.  Heavy Cream  
1/8 tsp.  Cayenne Pepper Sauce Pepper 
1/8 tsp.  Saffron Threads 

DIRECTIONS

1.) Heat oil in sauté pan over medium high heat.

2.) Add onions and garlic. Sauté until translucent. Add cayenne and saffron threads.

3.) Deglaze with sherry and reduce by half; add heavy cream and reduce again. Strain through fine mesh sieve, pressing onions to release as much liquid as possible. Serve.