Koko wrote:

> >If it sounds like too much hassle or you don't like some of the seasonings
> >used, just brown them, keep them warm while you fry up some onion and
> >garlic and then return them to the pan with some beef stock and a can of
> >diced tomatoes and simmer them. I prefer to do them in the oven, about 2
> >1/2- 3 hours at 325F should give them time to absorb some flavour and
> >soften up. You can reduce the juice for a nice sauce.
>
> No, it's not too much of a hassle, it looks really good. I like the
> photo included with the recipe on the web site. Good shot.
>
> I think the caramelized onions will go well with other dishes also.


I have made this a half dozen times. To tell you the truth, the parts that
are a hassle are reducing the sauce and, even worse, caramelizing the
onions. Having made it several times, I can tell you that it is well worth
the hassle. It is the sort of thing you can make ahead.