Ingredients
• 2 Tbsp extra virgin olive oil
• 2 red onions, thinly sliced
• 20g butter, chopped
• 2 cloves garlic, crushed
• 6 sprigs thyme, leaves picked
• ½ cup port
• 1 Tbsp balsamic vinegar
• 2 tsp brown sugar
• 1 Tbsp plain flour
• 2 cups vegetable stock
• Sea-salt flakes and freshly ground black pepper, to season
Method
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Heat oil in a large saucepan over a medium heat. Add onion and cook for 10 minutes or until very soft.
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Stir in butter, garlic, thyme, port, vinegar and sugar, then cook, stirring occasionally, for 10 minutes or until liquid has almost absorbed and is a deep rich brown. Stir in flour, then add stock. Bring to the boil and cook, stirring occasionally, for 10 minutes. Season and serve.
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