Pour the oil into a large skillet over medium-high heat. Add the onions, dill and caraway and cook, uncovered, 5 minutes, without stirring. Do not burn. The idea is to get the onions to caramelize and brown fully at frying temperature without stirring. After 5 minutes the onions should be brown. Add stock and wine and quickly scrape up all the pan residues into the liquid until the bottom of thep an is clean; simmer 5 minutes. Remove the pan from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Use as a sauce for meats or poultry; good as bread spread and nice as a dollop for soup.

per serving. *If you like French onion soup, you'll love this. *Use half or less of the wine and supplement with concentrated mushroom stock (i. E., bouillon/base).

>Graham Kerr's Mini-Max Kitchen >kitPATh Nutr: 1/2 cup 84 cals, 1 g fat