Should I have floured the brisket before braising it? This here sauce is not too tick. And it isn't going to get much thicker when I reduce it, because a lot of it's flavor comes from the fine products of the Minor Company. I bought 15 lbs of flat cut brisket from the earthy crunchy grocery where I work. Nice stuff. A lot better than the point cut I mistakenly bought last year from a freezer plan company up the hill with a retail butcher shop. Now, on the baked red onions with spinach, pine nuts and golden raisins. I don't ever remember baking an onion before. What do I do, snip off the ends, cross one of them, shallow baking dish, S & P, a little water, a little melted butter, then cover and bake till almost done, scoop them out, make the stuffing and finish?