1.Bring onion, pepper and wine to the boil in medium saucepan. Reduce heat; simmer, uncovered, about 15 minutes or until reduced by a third.
2.Add stock, thyme, bay leaves and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce is reduced to ½ cup. Strain, discard herbs.
3.Return sauce to same cleaned pan; stir in butter, piece by piece, over low heat, until sauce is smooth.
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