Basic Brown

1. Melt about half a stick of butter in the saucepan, then whisk in several tablespoons of flour until it thickens into a golden, paste-like roux.

2. Add enough beef stock to almost fill the small saucepan, and bring the heat up to medium. Whisk vigorously for a few minutes to incorporate the roux into the stock and to thicken it.

3. Reduce heat when the stock thickens slightly. Simmer for two hours, stirring occasionally.

4. Remove the thickened brown sauce from the heat when it has reduced by about half. Strain the liquid to remove fat, then season it with salt and pepper.

5. Set the brown sauce aside. Wash the saucepan for the second stage of making sauce Lyonnaise.

Putting it Together

1. Melt a small amount of butter in the saucepan over medium-low heat.

2. Mince half of a peeled onion and soften it in the melted butter.

3. Pour wine and brown sauce in separate measuring cups to establish a ratio of 1 part pre-reduced wine to 2 parts brown sauce.

4. Add the wine to the softened onion and let the mixture simmer until it reduces by half.

5. Pour the brown sauce into the wine-onion mixture. Whisk the liquids together and simmer for about 10 minutes, or until the sauce reaches the thickness you prefer.

6. Remove the saucepan from the heat and stir in a spoonful of freshly-minced parsley, as well as salt and pepper to taste.