Peel and finely slice the red onion. Cut slices into quarters.

Melt butter in a heavy skillet over medium heat. Add the onions and cook about 4 minutes till onions are translucent.

Add the mushroom and cook until they have release their liquid. About 8 minutes.

Remove skillet from heat. Add the brand and ignite. When the flames subside return the skillet to the burner.

Cook a couple more minutes until brandy is mostly evaporated. About 1 minute.

Add the beef and chicken stock and boil about 10 minutes. Add the cream and boil until the sauce is thick enough to coat the back of a spoon. (another 5-10 minutes).

Serve with pork, beef, chicken or shrimp.