Peel and quarter the onions. Season the beef shoulder lightly with salt. Preheat the electric stove to 200 °C.
Heat clarified butter in the roaster on the kitchen stove. Pour in roast and sear heartily on all sides. Sauté onion quarters and peeled, sliced garlic.
Add red wine (1) and clear soup. Add bay leaves and thyme. Put the roast on the broiler (middle rack) in the stove and roast for 2 to 2 1/2 hours (gas: level 3). In between add red wine (2) little by little.
Season the meat and sauce with salt and freshly ground pepper to taste, cut the meat into slices. Serve with a large unit of onions.
It goes well with spareribs or potatoes.
Our tip: Use high quality red wine for a particularly fine taste!