At Chez René in Paris, they served sauce Bercy on the side, and it was so heavy with shallots that, at first, I thought it was just shallots, with some kind of warm vinaigrette added. But it isn’t: It’s a proper, cooked sauce of shallots with white wine and fond de veau. Just to drive you crazy, there’s a completely different sauce, also called sauce Bercy, made with white wine shallots and a fish veloute, and used, obviously, on fish.
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<br />My experience of entrecôte and sauce Bercy left me with the permanent conviction that a steak is not a steak at all if it is not sauced with shallots. In fact, my one improvement on the thing is to save some caramelized shallots from the pan to sprinkle on top of the steak in addition to the ones that sit in the sauce.
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<br />For the full article, go <a href="https://food52.com/blog/19900>here</a>. If you need more guidance on caramelizing onions, go <a href="https://food52.com/blog/7086-how-to-achieve-perfectly-caramelized-onions">here</a>.

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