Instructions: Heat the butter in a large deep skillet over medium-low heat and saute the onions, stirring occasionally, until deep brown, about 30 to 40 minutes. Stir in the wine and allow to boil for 2 to 3 minutes. Stir in the flour and cook for 5 minutes. Stir in the stock 1/2 cup (125 ml) at a time until the sauce is a little thinner than you would like.

Season with salt and pepper and continue cooking, stirring frequently, until the sauce has thickened a little.

Makes about 3 cups (750 ml)

to serve 4 to 6.

Serve on grilled or broiled steaks or chops

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.