1 T. Butter
\n3 C. Thinly sliced Onions
\n1 C. Dry Red Wine
\n3 Chicken Stock
\n1\/8 tsp. black pepper<\/p>\n
Melt butter in a large skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 minutes or until deep golden brown, stirring constantly. Add wine; cook 5 minutes or until liquid almost evaporates. Remove onion from pan; finely chop onion. Return onion to pan; stir in broth and pepper. Bring to a boil; cook until reduced to 2 cups (about 10 minutes).<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. Butter 3 C. Thinly sliced Onions 1 C. Dry Red Wine 3 Chicken Stock 1\/8 tsp. black pepper Melt butter in a large skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 minutes or until deep golden brown, stirring constantly. Add wine; cook 5 minutes or until liquid almost evaporates. Remove onion from pan; finely chop onion. Return onion to pan; stir in broth and pepper. Bring to a boil; cook until reduced…<\/p>\n