Step 1

The first step is to make the caramelized onions, and although this may seem long and tedious, the reality is that it is very fast, and does not require supervision. You can leave the onions to simmer while doing other activities.

Step 3

Peel the onions and cut them into julienne strips. Place the butter in a saucepan over low heat, when the butter is completely melted, add the onions and stir to make them moisten with the butter.

Step 5

Using a kitchen spatula, spread the onions evenly in the bottom of the pot, put the lid on, and cook for 30 minutes over very low heat. When the first half-hour has passed, stir the onions a little, and cover again. Cook for half an hour more.

Step 7

In about an hour and a quarter, the onion should be fully caramelized.

Step 9

In the same pot, add the crushed garlic and the chicken stock. Cook for about ten minutes, over high heat, so that the flavors are concentrated and more or less half of the broth evaporates.

Step 11

Then, add the sifted corn-starch with a strainer. Stir until the sauce begins to thicken.

Step 13

Add the wine and cook for three more minutes until the alcohol evaporates.

Step 15

Turn off the stove, and let the sauce stand uncovered for about ten minutes. Pour the sauce into the blender container and beat until you have a homogeneous emulsified sauce.