2 tablespoons (30 ml) cornstarch

3 tablespoons (45 ml) water

1 onion, finely chopped

2 tablespoons (30 ml) butter

3 tablespoons (45 ml) balsamic vinegar

1 teaspoon (5 ml) sugar

• 4 cups (1 litre) homemade chicken broth or
• Store-bought chicken broth

In a bowl, combine the cornstarch and water. Set aside.

Melt the butter in a saucepan and sauté the onion until golden. Add the vinegar and sugar and cook until the vinegar has evaporated. Add the broth. Bring to a boil and reduce by half. Add the cream and the cornstarch mixture. Return to a boil while whisking. Add the almonds and adjust the seasoning.

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