1 tablespoon canola oil (discontinued)
1 onion, sliced
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 cup dry white wine
1/4 cup chopped shallots
1 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon dried basil
In a medium skillet, heat oil over medium heat. Add onion, garlic powder, chili powder, thyme, sage, tarragon, oregano, basil and wine. Cook, stirring occasionally, for 2 to 3 minutes, until wine is thickened. Remove from heat and stir in shallots, garlic powder, oregano, basil and white wine. Cover and refrigerate at room temperature for several hours.