Recipe for Caramelized Onion Jus 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 oz Bacon fat
1 tbl Garlic, chopped
1 med Onion, chopped
1 tbl Shallot, chopped
1 x Carrot, chopped
1 stalk celery, chopped
2 tbl White wine vinegar
1/2 lb Chicken bones, roaster
1 tsp Black peppercorns
1 x Chili de Arbol
1/2 x Bay leaf
3 cup Chicken stock
1 cup Veal demi-glace
1/8 bn Basil, steeped
1/8 bn Oregano, steeped
1/2 x Lemon, juiced
Kosher salt, to taste
Cracked black pepper, to taste
Instructions:
Instructions: In a medium hot saute pan add bacon fat and garlic and lightly toast.

Add onions, shallots, carrots and celery and caramelize.

Deglaze with vinegar and reduce slightly.

Place chicken bones, black peppercorns, chili, and bay leaf in the pot. Cover with chicken stock and veal demi-glace.

Bring to a boil, then reduce to a simmer for 1 1/4 hours. Skim the scum off the top every 5 minutes.

Strain through a large hole china cap and return to the heat and simmer on low until the fat rises to the top, then skim it off.

Add in basil and oregano for 5 minutes, then remove.

Season with lemon juice, strain through a chinois.

Finish with salt, pepper and caramelized onions.

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