Source: Enlitened Kosher Cooking by Nechama Cohen

A fat-free and carb-free, sweet-and-sour sauce with a hint of apricot and the mellow flavor of onions.

Servings

Sauce
2 tbsp red wine , dry
2 tbsp vinegar
1 tbsp fresh lemon juice
2 tbsp brown sugar substitute, granulated
1 tbsp cornstarch (or soy flour)
1 tbsp chicken bouillon
0.5 cup cold water , cold
1.5 tbsp sugar free apricot jam , melted
1 cup low sodium vegetable broth

Enlitened Onion Mixture
2 tbsp canola oil
2 cup chopped leeks
1 cup fresh chopped onion
3 medium garlic cloves

1 Make Enlitened Onion Mixture: Heat 2 tablespoons oil together in a large non-stick skillet over medium heat for a few seconds. Add 2 cups leeks, white and light green parts, thinly sliced, 1 cup onions, peeled and diced small and start to brown, stirring occasionally. Add 3 cloves garlic, peeled and minced and a few drops of water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
2 In a small saucepan, mix together the wine, vinegar, lemon juice and sugar substitute. Add Enlitened onion mixture and bring to a boil.
3 Mix soy flour (and soup powder) with cold water and melted apricot jam until there are no lumps. Lower the heat and add slowly to the pot, constantly stirring with a wooden spoon so that no lumps form.
4 While mixing, add hot stock or boiling water. Bring contents to a boil and stir until thick.