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