Save your not-so-good red wine for things like this.  A bottle on the counter can be thrown into many dishes for a little je ne sais quoi.

Ingredients:

• 1 1/4 c diced onions
• 1 Tab oil
• 5 c red wine
• 1 small sprig rosemary – or 1/2 tsp dried, crushed
• 1/2  tsp thyme crushed, dried or fresh
• 2 1/2 c beef broth
• 1 Tab cornstarch mixed with a little of the beef broth

Directions:

1. In a medium saucepan sauté the onions in the oil over a high heat for about 3 mins until lightly browned, stirring often.
2. Add the wine and cook until the wine is reduced by two thirds
3. Season with ground black pepper.
4. Add the thyme and rosemary.
5. Continue cooking for a further 3 mins.
6. Pour in the broth and bring to the boil.
7. Turn down the heat.
8.  Remove the rosemary (if it is a sprig).
9. Add cornstarch.  (if needed)
10. Stir until thickened slightly.
11. Add a little salt to taste
12. Add any juices from the steaks just before serving. (Hard to do if you are grilling!)

Serves:  about 4 cups

Source:   Margie Kleerup