Serve with mustard-seed-crusted pork medallions.
IMPROV: Use chopped fresh rosemary in place of the thyme.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons butter
1 1/2 cups finely chopped onion
2 cups dry red wine
1 teaspoon chopped fresh thyme
1 teaspoon honey
2 cups low-salt chicken broth
2 tablespoons butter
Salt and pepper
Preparation
Step 1
In large skillet over medium-high heat cook butter and onion until onion is golden, about 6 minutes.
Step 2
Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes.
Step 3
Add chicken broth to skillet and boil until reduced to generous 1 cup, about 1 minute.
Step 4
Whisk in butter, salt, and pepper.
