Crafts and Life

• 50g
  butter
• 1kg
  brown
  
  onions
  
  , thinly sliced
• 2
  tbsp
  
  thyme
  
  , picked leaves
• 3
  tbsp
  dry sherry
• beef stock
  fresh, cube or concentrate made up to 1.2 litres

Heat the butter in a large pan and gently cook the onion and thyme
until the onion is softened but not browned – about 20 minutes.
Increase the heat slightly and cook for 15 minutes, until the onion
becomes dark golden, sticky and caramelised, stirring now and again to
stop it catching. Add the sherry and simmer for 2-3 minutes, then add
the stock and bring to the boil. Season. Simmer for 10 minutes.

Serves 4 – taken from www.bbcgoodfood.com