Sauce Bretonne (Onion and White Wine Sauce)

Ingredients

• 2 medium onions
• butter
• 2 and a half décilitres white wine
• 3 and a half décilitres sauce Espagnole
• 3 and a half décilitres sauce Tomate
• 1 small clove of garlic
• 1 pinch chopped parsley

Instructions

1. Cook the chopped onions in butter until lightly browned.
2. Moisten with the white wine and reduce it by half.
3. Add the sauce Espagnole, the sauce Tomate and the crushed garlic.
4. Keep the sauce boiling for 7 to 8 minutes.
5. Finish with a pinch of chopped parsley.