Here's the sauce Mom made with dinner tonight.

Merlot Sauce

Can be prepared in 45 min or less<

1/4 cup water
1/4 cup sugar
3 tablespoons red-wine vinegar
1 cup finely chopped onion (about 1 medium)
3 tablespoons unsalted butter
2 cups Merlot or other dry red wine
2 cups rich veal stock[1] or demiglace[1]

[1]Available at specialty food shops and some supermarkets.

In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. remove pan from heat and carefully add vinegar down the side of pan (caramel will steam and harden). Cook caramel over moderate heat, until dissolved, about 3 minutes, and remove pan from heat.

In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 min. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.

Gourmet - December 1996

This sauce was sooo yummy. Just putting a bit over the steak and Fennel Mashed Potatoes was really good.