2 large onions, chopped

3 tbsp. salad oil

3 lbs. oxtails, cut in 1-inch lengths

1 small bottle (2/3 qt.) or 1-3/4 cups dry white or red wine

1 can (14 oz.) regular strength beef broth

1 can (6 oz.) tomato paste

2 med.-size carrots, finely chopped

2 stalks celery, finely chopped

1 small turnip, finely chopped

1 tsp. sugar and

Salt to taste

In a large frying pan, saute onions in 2 tbsp. of oil until onions are tender. Place in a large (4 quart) pan with lid. Add remaining 1 tbsp. oil to frying pan and brown oxtail pieces, a few at a time, adding meat to the pan as it is browned. Pour wine into frying pan and bring to boiling, scraping free any pieces of browned meat. Add wine to the soup pan along with the beef broth, tomato paste, vegetables and sugar. Cover and simmer over low heat for 2-1/2 to 3 hours or until meat falls from bones and broth is very thick. Add salt to taste. (If made ahead and refrigerated, add 1/4 cup beef broth or dry wine and reheat.) Serves 4.