Merlot Sauce

Directions

1. 1
   In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved.
2. 2
   Boil syrup, without stirring, until a golden caramel.
3. 3
   Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden).
4. 4
   Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
5. 5
   In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes.
6. 6
   Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes.
7. 7
   Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes.
8. 8
   Remove pan from heat and stir in caramel.
9. 9
   Pour sauce through a sieve into a bowl.
10. 10
    Sauce may be made 2 days ahead, cooled completely, and chilled, covered.
11. 11
    Reheat sauce before serving.