Eel Stewed in Red Wine

• 1 onion, finely chopped
• 2 carrots, chopped small
• White of 1 leek, chopped small
• 6

To make the sauce, fry the chopped onion, carrot and leek in 2 oz (50 g) of the butter until golden. Add the red wine, thyme, bay leaf and parsley, and cook gently for 1 hour. Add the salt and pepper.

Prepare the garnish by frying the whole small onions in some butter until golden. Add a cup of the wine sauce and simmer until they are cooked. Put on one side.

Place the eels in a