Heat the olive oil in a 4-quart pot over high heat for 2 minutes. Add the onions and cook, stirring occasionally, until they start to brown, about 3 to 5 minutes. Add ½ stick of the butter (or margarine) and turn the heat to medium. Continue cooking, stirring frequently, until the onions caramelize (turn a rich brown color). Add the garlic and cook for 1 minute. Add the stock, Worcestershire sauce, Poultry (or Seafood) Magic, basil and sugar. Turn the heat up to medium-high and cook, stirring occasionally, until the mixture is reduced by one‑fourth, about 6 minutes. Add the tomatoes and cook, stirring occasionally, for 15 to 20 minutes. Reduce the heat, whisk in the remaining butter (or margarine), and cook for 2 minutes. The finished sauce should be thick and shiny.
Copyright © 1995 by Paul Prudhomme