olive oil, just enough to saute
cup red onion, chopped
teaspoon garlic, minced (I use jarred)
cup white wine
tablespoon Worcestershire sauce
cups beef broth
Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more. Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.