6 lg Onions, halved and sliced in
... half moons
1 1/2 tb Butter
2 c  Vegetable stock
2 tb Dry white wine or vermouth
Salt and pepper to taste

Combine the onions, butter and stock in a heavy, deep skillet. Cover and
bring to a boil. Reduce the heat slightly and simmer briskly for 10
minutes. Uncover. Simmer for approximately 35 – 40 minutes, stirring
occasionally, until the liquid is almost gone. Cook for a few more minutes,
stirring constantly. The onions will begin to stick just a bit. Keep
cooking and stirring for a few minutes more, using your wooden spatula to
scrape up the browned deposits that form on the bottom of the skillet. Turn
the heat up a bit more and let the onions begin to burn. Not scorching –
just a little gentle burning and sticking on the bottom of the skillet.
Splash in the wine and boil until it is just about evaporated, stirring and
scraping up the browned bits vigorously. Season with salt and pepper to
taste. Remove from the heat. Serve at once over mashed potatoes. Well
covered it will keep in the refrigerator for days.