Melt butter in a large skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 minutes or until deep golden brown, stirring constantly. Add wine; cook 5 minutes or until liquid almost evaporates. Remove onion from pan; finely chop onion. Return onion to pan; stir in broth, salt, and pepper. Bring to a boil; cook until reduced to 2 cups (about 10 minutes).
I served this with a grilled roast rack of pork as I wanted something to complement the smokiness yet not overpower the meat. It was very good, easy to make (I made the whole thing in advance, reheating just before serving), used common ingredients and was well-balanced in flavors. I did add a bit of thickening at the end as it was also served with mashed potatoes and felt it was just a bit too thin. (It didn't really need it though.) Much better than an "ordinary" gravy.
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