31/2 lbs  Onions, sliced thin

2 cloves  Garlic

2 cans     Beef Broth

1 can      Chicken Broth

½ cup     Red Wine

¼ cup     Marsala Wine

2 Tbs      Flour

1 Tsp      Black Pepper, ground

11/2 Tsp Mustard

1 Tsp      Lemon Juice

1 Tsp      Thyme

½ Tsp     Savory

2                          Bay Leaves

1 Tbs      Sugar, dk brown

3 Cups    Water

3 Tbs      Butter


                        DIRECTIONS                                               PREPARATION TIME: 1 ¼ Hr


Select a mix of large diameter sweet and yellow Onions. Slice them thinly across the top and then quarter them, so that when the layers separate they will yield 1/2-2” long, thin strips. Melt the butter in a heavy bottomed 6-qt pot, add the onions, and sauté` over med-low heat, covered, with occasional stirring for approximately 20 mins. Remove the cover and raise the heat to high to boil off the water that has been released. Begin stirring, and continue to heat the Onions until they become distinctly yellow-brown. Add the Flour and Garlic and continue stirring for several minutes as the mixture darkens and the Flour adhering to the bottom of the pan has turned dark brown.

Reduce the heat to low and add the Red Wine. Deglaze the pot using a wooden spoon, taking care to remove all of the adhering crust. Add the remaining ingredients, bring the liquid to a boil, reduce to a simmer, and cook 20 mins.

Makes about 3 qts.


SERVING SUGGESTIONS                                     SERVINGS: 6


            -Serve with toasted crouton and melted gruyere or parmesan cheese.






                                                                                    JMM 3/05