| Ingredients: 7 1/2 tsp Unsalted Butter, divided 2 Medium Red Onions, diced 1 1/2 tsp Salt 1 Cup White Vinegar 2 Cups Turkey Stock 1 Tbsp Freshly Cracked Peppercorns |
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 1. Melt 3 tablespoons of butter in a medium skillet over low heat. |
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2. Sauté the onions with 1-1/2 teaspoons salt, stir and shake the pan frequently, until the onions are golden, about 15 minutes. |
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3. Add the vinegar, turn the heat to high and reduce by half. |
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4. Pour in the turkey stock and reduce by half again. |
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5. Thinly slice the remaining 1-1/2 teaspoons cold butter. |
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6. Reduce the heat to low and whisk the butter into the sauce,
a few slices at a time. |
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7. Remove from the heat and stir in 1 tablespoon freshly
cracked black peppercorns. |
