Recipe serves 4 people
- 80 grams Butter
- 1kg Onion- sliced
- 3 garlic cloves - crushed
- 60 grams flour
- 3 litres beef stock
- 300ml white wine
- 2 bay leaves
- 1 sprig thyme
- 30 grams tomato puree
Method
-
Melt butter then add onions and Sweat for 25 minutes until deep golden colour is achieved
-
Add garlic, tomato paste & flour stir for 2 minutes
-
Add stock slowly then add the wine at the end, make sure you stir continuously to avoid the flour from becoming lumpy
-
Bring to the boil- add the herbs and reduce the heat to simmer and cook for 25 minutes
-
Season with salt and pepper as required, then serve with flutes ( sliced baguette topped with grilled)
