1 onion, finely chopped
1/3 c. butter
1 1/2 tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1 1/2 c. consomme or beef broth (can add water)
3/4 c. burgundy
1 1/2 tsp. wine vinegar
1 can mushrooms, drained
1 1/2 tbsp. tomato paste
1 1/2 tsp. parsley

Saute onion in butter until soft. Blend in flour, salt, pepper and thyme. Heat until bubbly then remove from heat. Gradually add, stirring constantly, consomme. Just before serving add wine and wine vinegar. Boil rapidly until sauce thickens. Add mushrooms, tomato paste, parsley. Cook 3 minutes. Makes enough for 8. Trimmed and tied into roast, 450 degrees (3 1/2 pounds) 40 minutes.