2 tablespoons olive oil
4 onions, sliced into 2 rings
5 cubes beef bouillon
2 cups water
1 1/2 cups water
1/2 cup oil
2 tablespoons all-purpose flour
hr deeply beaten black pepper to taste
1 teaspoon white sugar
2 tablespoons chopped fresh parsley
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Mix in onions and cook, stirring occasionally, for one minute. Stir in bouillon cubes. Place water in pan; stir in oil, water, flour, pepper and sugar. Bring to a boil. Boil one minute but do not stir. Cook over medium heat one minute longer. Remove pan from heat. Reserve wine for herb bouillon cube or to use as liquid; add more water if necessary.
Stir in parsley and water. Season with brown sugar, vinegar, salt and pepper. Return pan to a low boil and boil for three minutes. Mix in more water, if necessary, to reach 1/4 cup of filling. Pour into large pot and let heat through.