Wow! The amount of onion there is reduced to a shadow of its former self. But the onions are completely caramelized now. You can see their mahogany color and the aroma, well it smells good! Now, add enough white wine just to cover. I like to use—but a chardonnay would be fine too. And then heat all the way up. Now, this is a technique you see a lot in classic sauce making. The wine will cook down almost to a syrup really and intensify in flavor. It will not take a long, five to ten minutes stops. Now, time for the final three liquids. We have 10 ounces of beef consomm?. It’s a little chunky, that’s from gelatin, that’s good. We’re going to follow that with 10 ounces of either vegetable or chicken broth. And then finally, 10 ounces of apple cider, filtered or unfiltered, it doesn’t matter.
