Directions

• Heat butter over medium heat in a saucepan with a heavy bottom
• Add yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms and cook until the onions are translucent and the carrots have softened; about 10-15 minutes
• Add beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan
• Reduce heat to low and simmer until the vegetables are very soft and the pan juices have reduced by half; about 20 minutes
• Strain out and discard the vegetables from the sauce
• Return the sauce to a boil over medium-high heat, stir in remaining ¼ cup of Merlot wine, and reduce heat
• Simmer the sauce until it is reduced to ¼ of its original volume, stirring occasionally; about 20 minutes