Instructions: Pour the oil into a large skillet over medium-high heat. Add the onions, dill and caraway and cook, uncovered, 5 minutes, without stirring. Do not burn. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring. After 5 minutes the onions should be brown. Add stock and wine and quickly scrape up all the pan residues into the liquid until the bottom of thep an is clean; simmer 5 minutes. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Use as a sauce for meats or poultry; good as bread spread and nice as a dollop for soup.

Notes:
*Sweet taste, dark glossy finish and less than 1 gram of fat per serving.
*If you like French onion soup, youll love this.
*Use half or less of the wine and supplement with concentrated mushroom stock (i.e., bouillon/base).

NOTES : This would go with that Rosti!

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