Dijon Cream Sauce With Wine and Bacon

• 1 small white onion, minced
• 2 tablespoons butter or 2 tablespoons olive oil
• 1 -2 tablespoon Dijon mustard
• 14 cup white wine
• 14 cup stock, I used rabbit but you could use chicken
• 14 cup heavy cream
• 3 sprigs fresh thyme
• 3 pieces crisp bacon, crumbled

1. melt butter in small skillet and add onion.
2. Let cook until onion becomes translucent.
3. Add the wine, stock, Dijon and thyme letting them come to a good simmer and let reduce for a couple of mintues.
4. Add cream and crumbled bacon.
5. Stir and continue to reduce until nicely thick.
6. Serve over rice along side your meat.
7. Also you could add shredded precooked or leftover meat to this sauce as it is thickening and then serve it all over rice or noodles.

white onion, butter, mustard, white wine, stock, heavy cream, thyme, bacon

Taken from www.food.com/recipe/dijon-cream-sauce-with-wine-and-bacon-509812 (may not work)