Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Spanish onion -- coarsely chopped
   1                    carrot        coarsely chopped
   1      stalk         celery -- coarsely chopped
   1                    Granny Smith apple -- coarsely chopped
   2      cloves        garlic
   2      tablespoons   grapeseed oil
   1                    millilit  Burgundy 
   2      cups          Port
   1      cup           chicken stock

Preparation:

In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup.