Instructions: Saute carrots, one of the onions and parsley in butter in a medium saucepan until golden brown. Add the flour and cook until slightly brown, stirring constantly. Add white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 minutes. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 minutes, or until liquid has been reduced to 2 tablespoons. Drain the liquid from the carrot mixture into the red wine in the skillet. Add lemon juice and cook, uncovered, for 15-20 minutes or until thickened. Serve warm.

The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce warm (over hot water, if possible) while eating.

Makes 1 1/2 cups.

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