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Ingredients
- 2 1/2 red onions
- 2 yellow onions
- 2 c. shallots
- 1/2 bunch scallions
- 3 T crushed garlic
- 3 T vegetable oil
- 1 gallon beef stock
- 1/8 bottle cream sherry
- 1 large pinch of oregano
- 1 1/4 oz Pommery mustard
- Cornstarch
Details
Preparation
Step 1
Carmelize all vegetables in oil
Deglaze with half of the sherry
Add the beef stock and oregano
Bring all to a boil
Add the other half of the sherry
Simmer for 2 minutes
Thicken slightly with cornstarch
Remove from heat
Add mustard just before serving
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