Merlot Sauce

• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons red-wine vinegar
• 1 cup finely chopped onion (about 1 medium)
• 3 tablespoons unsalted butter
• 2 cups Merlot or other dry red wine
• 2 cups rich veal stock or demiglace
• *available at specialty foods shops and some supermarkets

1. In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved.
2. Boil syrup, without stirring, until a golden caramel.
3. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden).
4. Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
5. In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes.
6. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes.
7. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes.
8. Remove pan from heat and stir in caramel.
9. Pour sauce through a sieve into a bowl.
10. Sauce may be made 2 days ahead, cooled completely, and chilled, covered.
11. Reheat sauce before serving.

water, sugar, redwine vinegar, onion, unsalted butter, merlot, veal stock, some supermarkets

Taken from www.epicurious.com/recipes/food/views/merlot-sauce-13609 (may not work)