Servings:

serves 20+

Level of difficulty:

Intermediate

Ingredients

4 very large onions (500g+)
1 bulb of garlic
1/2 bottle of brandy
1 bottle claret
3 ltrs beef stock made from shin/rib bones
black pepper to taste but lots!!!!
balsalmic vinegar(good glug)
dark soy(30ml)
roasted tomato puree (tube of approx 50ml)
olive oil (50ml)
unsalted butter (250 g)

Method

dice onions
allow to caramelise gently in the oil and butter
leave until well browned
add soy,balsalmic and tom puree
leave for ten mins to slowly simmer
add stock and claret
reduce gently to leave 2/3rds
add brandy
simmer for as long as needed to cook out the alcohol
serve as required
enjoy with cheesy garlic naan breads
this can be frozen in batches but well worth the time and effort in preparing it