Ingredients
- 3 onions
- 1/4 lb (115 g) butter
- 2 cans (10 oz; 284 mL) beef broth
- 2 cups (500 mL) red wine
- Parsley, fresh
- 1 bay leaf
- 3 cloves garlic, whole
- 2 tbsp (45 mL) chili sauce
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
Steps
- Slice and break up the onions into rounds. Cook in butter until transparent. When tender, add the beef broth and the same quantity of water.
- Add all the other ingredients.
- Cook over medium heat for 2 hours.
