• 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
Heat oil in a large saucepan over a medium heat. Add onion and cook for 10 minutes or until very soft.
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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