Instructions: Onions play a large part in the hearty cooking of the region of Lyon, France. This sauce incorporates the sweetness of fresh onions in a base of brown sauce, and is really an all-around accompaniment. Try it on eggs, over cooked vegetables, with cold roast meats, grilled chops-nearly everything thats full flavored.

Melt the butter in a medium-size heavy saucepan over medium heat. Add the onions and saute gently until golden, about 10 minutes. Stir in the wine and cook over high heat until the liquid is reduced by half. Pour in the brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook 1 minute longer, and serve immediately.

Yield: About 2 cups of sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.