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Slice the onions in half, cut the ends off and remove skin and slice into thin half circles.
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In a large sauté pan, add onion and cook on medium heat for 10 minutes, stirring after about 8 minutes.
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Add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 5 more minutes.
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Add 1 tablespoon wine, thyme, garlic and salt then deglaze (scrape up the fond) and cook for 5 more minutes.
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Add another tablespoon of wine, scrape the fond off the pan and set the pan aside. (A total of 20 minutes.)
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Add the butter to the onions and when melted stir in the arrowroot powder, add the wine and mash in the bouillon.
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Next, add the tomato sauce and lentils. Stir everything together.