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Ingredients
- 900g/2lb onions, thinly sliced
- 50g/2oz butter
- 900ml/11โ2pt vegetable stock
- salt and freshly ground black pepper
Instructions
- Fry the onions very gently in the
butter in a covered saucepan for
15 minutes until soft and starting
to caramelize. Remove the lid,
increase the heat and fry, stirring,
for about 20 minutes until the
onions are a rich golden brown. - Add the stock and bring to the
boil. Reduce the heat, part-cover
and simmer for 15 minutes. Season
with salt and pepper, and serve.
