Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown. Add the tomato paste and cook until it begins to brown and caramelize.

Add the stock, and bring to a simmer. Whip the roux into the stock, making sure all lumps are broken up. Return to a simmer and add the sachet.

Simmer for about 1 hour, and skim the surface if necessary. Strain the sauce through cheesecloth.


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Chuck Taggart   (e-mail chuck)