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In a stainless steel pot over medium heat, add 2 Tbsp of butter. Once melted add the onions. Caramelize the onions. Stir occasionally with a wooden spoon. Deglaze with water when needed if spots on the pan get dark brown. Towards the middle of the cooking, turn the heat to low. Salt towards the end once the onions are caramelized. Caramelizing the onions will take 10-20 minutes.
Once the onions are dark, deglaze with white wine. Scrape up any of the fond, the dark brown bits on the pan, with a wooden spoon. Bring up to a simmer and reduce by half.
Stir in the chicken stock. Season with salt and pepper all over and bring up to a simmer. Simmer for 5-8 minutes, until the sauce reaches a nappe (thick enough to coat the back of a spoon). Then turn off the heat.
Stir in the remaining cold butter to emulsify. As it melts as you are stirring it in, it should thicken and make creamy. To make thicker, stir in more butter.
Taste for seasoning and adjust accordingly. Serve and enjoy!