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
2.0
2 tbsp  red wine 2.0
2 tbsp  vinegar 1.0
1 tbsp  fresh lemon juice 2.0
2 tbsp  brown sugar substitute, granulated 1.0
1 tbsp  cornstarch 1.0
1 tbsp  chicken bouillon 0.5
0 1/2 cup  cold water 1.5
1 1/2 tbsp  sugar free apricot jam 1.0
1 cup  low sodium vegetable broth
Enlitened Onion Mixture
2.0
2 tbsp  canola oil 2.0
2 cup  chopped leeks 1.0
1 cup  fresh chopped onion 3.0
3 each  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.