Slice 2 onions thin. Brown in chunk of butter with 2 cloves minced garlic. Add ¼ cup white wine and bouquet garni, and reduce liquids to nothing. Discard bouquet garni, add Demi-glace and 2 tablespoons tomato paste. Heat for 10 minutes. Finish with Cognac and Madeira from Demi-glace recipe and chunk of butter. For roast meats and fowl.