NOTE: Thick and nice gluten-free sauce, but only if you’re OK with dairy…
In a pot, fry the chopped onion in some butter until translucent.
Add the beef broth/stock and cream, and gently boil for a few minutes.
Add the balsamic vinegar and honey, then thicken it by adding the cream cheese and letting it dissolve while stirring.
Add black pepper to taste, then serve to your favorite meat dish.
NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.wordpress.com/2012/09/09/onioncream-gravy/