I got a last minute request to make a contribution to a dinner party. Since I’ve been in a sauce frame of mind these days, I improvised one.

3 large yellow onions, small diced.
2 sticks of butter.
4 tbsp olive oil
1 tbsp nutmeg
2 tbsp salt
2 tbsp pepper
2 tbsp five spice powder

1 bottle white wine

2 sprigs parsley, minced

1 tomato diced

Over high heat, melt butter and olive oil together. Add onion. Season with salt and other listed seasonings. Allow onions to sweat off barely until the first signs of carmelization are visible. Reduce heat to low. Add 3/4 of the bottle of wine. Allow to come to the barest simmer.Stir frequently and allow to reduce and let the onions color to dark brown. Do not let burn!! Pour caramelized onions into food processor.

In the same pot, add remainder of white wine. Deglaze and ensure that you get all caramelized bits on the side of the pot. Add diced tomato. Bring to a boil. Reduce to the barest simmer you can support. Let tomatoes break down. Add to food processor with onions.

Add 1 qt sour cream.

Puree.

Drizzle over poultry or pork.