Ingredients

4 tablespoons butter

2 large onions

1 tbsp. white sugar

1 cup beef stock

1 cup Red Wine

2 teaspoons Worcestershire sauce

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon garlic powder

3 tbsp. Corn starch

3 tbsp. Water

Instructions

Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.

Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.

Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings & red wine.

Once the onions are reduced, whisk the cornstarch/red wine/seasonings mixture in, cook this for a couple of minutes, the red wine will reduce, then add your stock slowly and whisk away to make sure there are no lumps.

Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.