Categories: Sauces, Vegetables 
      Yield: 6 servings 
  
      2 tb Butter                              1 c  Basic Brown Sauce (See 
      2 lg Onions, Chopped                          -Sauces) 
    1/2 c  Dry White Wine                      1 tb Chopped Fresh Parsley 
  
  Onions play a large part in the hearty cooking of the region of Lyon, 
  France.  This sauce incorporates the sweetness of fresh onions in a base of 
  brown sauce, and is really an all-around accompaniment. Try it on eggs, 
  over cooked vegetables, with cold roast meats, grilled chops----nearly 
  everything that's full flavored. 
   
  Melt the butter in a medium-size heavy saucepan over medium heat. Add the 
  onions and saute gently until golden, about 10 minutes. Stir in the wine 
  and cook over high heat until the liquid is reduced by half. Pour in the 
  brown sauce and simmer over low heat for 15 minutes. Add the parsley, cook 
  1 minute longer, and serve immediately. 
   
  Yield:  About 2 cups of sauce. 
   
  From The Complete Book Of Sauces by Sallie Y. Williams