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Cook onions in butter, covered, over medium-low
heat until moisture forms and onions are
transparent but not brown, about 20 minutes.
Uncover, raise heat to medium and cook 45 minutes
or longer, stirring often, until liquid has
evaporated and onion's natural sugars caramelize;
onions should be dark golden-brown. Add wine and
bring to boil. Add chicken stock; simmer 2 hours,
covered with lid partially ajar, on low heat.
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Refrigerate, uncovered (to prevent stock from
souring) overnight. When cold, skim congealed butter
off top. I've never done this step, but I've heard
it does enhance the flavor
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