Burgundy Mushrooms

Burgundy Mushrooms ½ cup onion, diced 1 cup (2 sticks) butter 4 cloves garlic, peeled 4 pounds white button mushrooms 1 liter Burgundy wine, or another dry red wine 1 cup boiling water 2 teaspoons Worcestershire sauce 1 teaspoon dill weed 1 teaspoon freshly ground black pepper 4 cubes beef bouillon, dissolved in hot water 1 pinch salt, to taste In a large Dutch oven, melt butter. Add diced onion and sauté until translucent (about 5 minutes). Add garlic. Cook 1 more minute. Thoroughly wash the mushrooms and add them to the Dutch oven. Add the wine, water, Worcestershire sauce, dill, pepper, and beef bouillon cubes. Stir to combine. Bring everything to a boil and then simmer for 1 1/2 hours. Remove the lid, and then continue cooking, uncovered, for another 1 1/2 hours. Add salt to taste at the end of the cooking process.