2 large red or white onions, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 generous pinch dried thyme
salt and freshly ground black pepper, to taste
6 tablespoons balsamic vinegar
300ml (1/2 pt) strong beef stock
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Method Prep:10min › Cook:25min › Ready in:35min
Melt the butter in a large pan, one that has a lid. Add onions and garlic. Cover and sweat the onions and garlic for around 20 minutes, until well softened and slightly caremelised. Season with salt and pepper, and the dried thyme.
Turn the heat up, add the balsamic vinegar, and cook until well reduced.
Add the hot beef stock, bring to the boil then reduce the heat, and simmer for as long as you like - it will keep over a low simmer until you need it.
Check and adjust seasoning, and serve in a warm jug.
You could also add some finely chopped rosemary in moderation, or use fresh thyme - it's up to you.