1/4 cup chopped green onions
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme, crushed
1 14 1/2 ounce can beef broth
1/4 cup dry red wine
In medium saucepan cook green onions in butter until tender. Stir in flour and thyme. Stir in broth and wine. Bring to a boil, stirring occasionally; reduce heat. Boil gently, uncovered, 15 to 20 minutes or until reduced to 1 cup. makes 1 cup.