Caramel-Merlot Sauce for Filet Mignon

• 14 cup water
• 14 cup sugar
• 3 tablespoons red wine vinegar
• 1 cup onion, finely chopped
• 3 tablespoons unsalted butter
• 2 cups merlot or 2 cups dry red wine
• 2 cups veal stock or 2 cups demi-glace
• 4 -6 filet mignon

1. Mix water and sugar in saucepan.
2. Bring to boil, stirring until sugar is dissolved.
3. Boil syrup, without stirring until a golden caramel.
4. Remove pan from heat and slowly add vinegar down side of pan (caramel will steam and harden).
5. Cook caramel over moderate heat while stirring.
6. Cook until dissolved (about 3 min).
7. Remove from heat.
8. Cook onion in butter over moderate heat until golden or caramelized (about 5 mins).
9. Add wine and boil until reduced to 1 cup (about 15 mins).
10. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups (about 10 minutes).
11. Remove pan from heat and stir in caramel.
12. Pour sauce through a sieve into a bowl.
13. Serve over filets mignon, cooked to your liking.

water, sugar, red wine vinegar, onion, unsalted butter, merlot, veal stock, filet mignon

Taken from www.food.com/recipe/caramel-merlot-sauce-for-filet-mignon-362724 (may not work)