This recipe serves five people.

• 80 grams Butter
• 1kg Onion- sliced
• 3 each garlic cloves
• 60 grams flour
• 3  litre beef stock
• 300ml white wine
• 2 bay leaf
• 1 sprig thyme
• 30grams tomato puree

Method

1. Melt butter then add onions
2. Sweat for 25 minutes until deep golden colour is achieved
3. Add garlic, tomato paste & flour stir for 2 minutes
4. Blend stock and wine stirring continuously
5. Bring to the boil- add the herbs and reduce the heat to simmer and cook for 25 minutes
6. Remove herbs & season with salt and pepper as required
7. Serve with flutes ( sliced baguette topped with grilled)