2 Large Vidalia Onions, sliced
1 Large Red Onion, sliced
2 Bunches Scallion, sliced on bias
1 Bunch Leeks, sliced on bias
3 Shallots, peeled, sliced
1 T Garlic, chopped
¼ C Fresh parsley, chopped
1 Bay leaf
½ C Sherry wine
1 T Butter
1 C Haserot Culinaire Demi-glace
Over low heat, cook all onions and garlic in butter until brown and caramelized, seasoning with salt, pepper and bay leaf.
Deglaze with sherry wine and add demi-glace.
Reduce until mix is thick and nearly dry.
Add parsley and finish with 1 T of butter.