- Rapeseed Oil
- 3 or 4 whole onions and halved alone the equator
- 2 table spoon demerara sugar
- 30g butter
- 30g plain white flour
- 600ml brown chicken stock
- Preheat onion to 180C
- Heat oil in frying pan
- Fry onions cut side down for 8-10 mins until blackened
- Line roasting tray with foil
- Add the onions and sprinkle with demerara sugar and thyme
- Drissle with oil and seal the foil cover
- Roast for 2 hours until caramelised and soft.
- While the onions are still warm scoop out the flesh into foon processor
- process to a rich brown pulp.
- Make a roux with the flour and butter
- Add the chicken stock and onins and reduce by a quarter over a low heat (30-40mins)