Breton Sauce, Inspired by Larousse Gastronomique

• 6 large onions, cut into rings
• 2 tablespoons butter or clarified butter*
• 2 TB of Consomme* and 2 TB of Espagnole Sauce*.

Cook onions in butter on low heat until very soft and limp.  Strain then add consomme and espagnole sauce to the butter onion sauce. Add sugar, butter, and chicken glaze to taste.  Your stomach will thank you, but your arteries will not.