Preheat oven to 300 degrees.

Heat 1 cup mushroom broth over medium heat in a small saucepan. Add Worcestershire Sauce, Liquid Smoke, and dried mushrooms.

In a cast-iron Dutch oven, melt 2 tablespoons butter. Lightly sauté Mushrooms, Carrots, and Portabellas. Move to medium bowl.

Pour 1 cup of red wine (about 1/3 of the bottle) to deglaze any burn bits on to the bottom of the pan.

Pour in the rest of the bottle of wine and return mushrooms and vegetables back to the Dutch Oven.

Add 1-2 cups of mushroom stock, just enough to almost cover the Vegetables. Add dried mushroom mixture and mix.

In the now-empty small saucepan, melt 1 tablespoon butter and mix with flour to make a roux. Cook until flour is cooked but do not burn.

Add Roux and herbs to pot and mix.

Put Dutch Oven in oven uncovered for 2-3 hours until liquid reduces to a thick and creamy sauce.

Starting with the Onions. Melt butter and oil on medium heat in large frying pan. Add onions and toss around to cover in fat until onions are browned (about 10 minutes).

Stir in half cup of beef stock and herbs and cook on medium for about 40 minutes until the liquid has evaporated and onions are tender. Remove Onions from pan and set aside.

Melt extra butter in the pan and deglaze.

Add Mushrooms and sauté until soft. Season as desired.