1 14.5oz can of vegetable broth
2 tablespoons butter
1 tablespoon flour
1 cube either beef or chicken bouillon
½ cup white wine (chicken) or red wine (beef)
1 Vidalia onion or yellow onion.
In a small sauce pan, melt 1 tablespoon butter and remove from heat to mix in flour. When fully mixed, add vegetable broth and mix thoroughly with a wisp. When fully mixed, add wine and bouillon, replace on burner at Medium heat and bring to a slow boil, stirring every few minutes. Clean onion from outside skin, cut in half and slice onion half’s into ¼ wide slices. In a separate pan, melt one tablespoon butter and add onions and sauté on Medium Heat until onions are light brown. Remove onions from heat and add to gravy. Allow gravy and onions to remain on Low Temp for 15-25 minutes to mix the flavors. Ladle gravy over entree. WOW!