Melt butter in saucepan, Add red
onion, garlic and bay leaves, sauté over medium heat until onions become translucent.
2.
Deglaze with Merlot, reduce by
2/3. Add red wine vinegar, sugar and chicken stock. Bring to a simmer and reduce heat.
3.
Simmer over low heat until any
liquid remaining is syrupy and thick (approximately 20 -30 minutes) remove and cool. Use
as an accompaniment for grilled meat and poultry.
