2 tablespoons olive oil
1 small onion, sliced into strips
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/3 cup cooked chicken stock
1/2 cup milk
1 teaspoon prepared mustard
1 cup tomato paste
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon Balsamic vinegar
1/4 teaspoon paprika
Heat olive oil in a stock pot over medium heat. Saute onion strips in olive oil until lightly browned. If desired sprinkle with oregano, salt, pepper, garlic powder, chicken stock, milk, mustard, tomatoes, tomato paste, sugar, salt, paprika and vinegar. Toss until coated. Reduce heat to medium-low and add chicken stock. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
Sprinkle with mustard mixture and simmer for 5 minutes, stirring occasionally, or until sauce is thickened. Stir in sauce and chicken stock. Cook over medium heat for 5 minutes. Reduce heat to medium-low and add chicken stock and tomatoes. Cook for 5 minutes, stirring occasionally.