1
Coat pan with ample no calorie cooking spray
2
saute the onions, mushroom and garlic over medium high heat until onions start to brown. Reduce heat to medium low and continue to cook and stir until onions are a golden to dark brown.
3
Dissolve bouillon in water. Mince the sun dried tomatoes and add to bouillon mixture.
4
Add sherry to onions, to de-glaze the pan. Add the bouillon mixture. bring to a boil, then cook over medium heat until reduced to about 1 1/2 cups liquid.
5
Strain the bouillon/onion soup to remove the solids. Put aside.
6
In the same pan, melt the butter over medium heat, then add the flour to dissolve. Add the strained bouillon mix all at once, stirring over medium high heat until it starts to thicken. If too thin, add 1 tsp cornstarch and 2 tbsp water, mix together and add to bouillon mix. Continue to stir over medium heat until mixture thickens to a thin syrup consistance. Store in a jar until ready to use in a recipe.
