1 medium onion, thinly sliced
3 tablespoons vegetable oil
3 cloves garlic, minced
kosher salt to taste
oysters (olive paste frozen wine mixes)
1 1/2 cups white wine (r)
1 cup shredded carrots
1 maraschino cherry
1/4 cup sliced celery
1 cup boiled white wine
1/2 cup chopped green onions
1 teaspoon chopped fresh thyme
1 teaspoon dried dill weed
3 cups water
Heat oil in large skillet over medium heat. Add onion, roughly slice, and saute quickly on all sides for 5 to 10 minutes, or until caramel color is completely gone. Stir in garlic and boil 2 minutes.
Stir together the white wine, carrot broth, green wine and water; carry to a boil. Boil for 10 minutes. Reduce heat; stir occasionally, until juice is reduced. Remove from heat. Serve hot over rice.