Diablo Sauce

This is the home version of the restaurant sauce.  Goes well with just about anything, over pasta or rice.

1 large onion, diced
1 tsp. garlic in oil
pint heavy cream
pint chicken stock
cup teriyaki sauce
1 tsp. crushed red pepper
1 tsp. Montreal steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1 cup parmesan cheese
1 can Rotel tomatoes, drained well
1 cup green onions, sliced
1/2 cup fresh cilantro, minced
1 tbsp. parsley
3 tbsp. butter

Saute onion in olive oil until tender.  Add garlic and cook about 1 minute.
Add next 7 ingredients and bring to a boil
Simmer 30 minutes.  Mix 3 tbsp. corn starch with water until consistency of heavy cream.
Add to sauce to thicken.  Take off stove and add rest of ingredients.