Sweat onions with oil and salt. Continue cooking over medium heat, stirring often until fully caramelized. Do not allow to burn, however a deep caramel colour is needed. If too much of a crust starts to form on the bottom, turn off the heat for 10 minutes. The residual moisture will soften it up again. Then continue cooking. When onions are fully caramelized, turn off heat and add the garlic. Stir in and wait 30 seconds. Add both bottles of wine and cook until reduced by half. Place the rosemary, thyme, bay leaves and peppercorns in a cheesecloth bundle and add to pot. Pour in chicken stock and allow to simmer on low for 2 hours. Adjust seasoning. Do not remove cheesecloth bundle.
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|Serving Size: 1 Recipe (23075g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2664 (24%)|
|Amt Per Serving||% DV|
|Total Fat 296g||395 %|
|Saturated Fat 49.2g||246 %|
|Monounsaturated Fat 163.4g|
|Polyunsanturated Fat 69.7g|
|Cholesterol 300mg||92 %|
|Sodium 14838mg||512 %|
|Potassium 28971.3mg||762 %|
|Total Carbohydrate 1483.2g||436 %|
|Dietary Fiber 198.9g||795 %|
|Sugars, other 1284.3g|
|Protein 383.4g||548 %|
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Calories per serving: 10967
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