4 red onions
1/4 cup beef soup stock
1/4 cup Madeira
Salt and pepper, freshly ground, to taste

Preparation Instructions:

Place the onions in a frying pan that is lined with nonstick coating. Add the stock and wine. Simmer gently, uncovered, until the liquid is almost gone. Taste for salt and pepper. You should need little. Serve as a side vegetable dish with any red meat course. Serves 4 to 6.