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Peel, halve and thinly slice onions.
In a heavy based pan, on a medium-high heat, melt butter and oil.
Stir in onions, making sure every slice gets coated with butter. Once the onions have been stirred, let them cook down for 10 minutes without moving them. Add sugar and flour, stir then leave for 20 minutes. A thick layer of caramel will form on the bottom of the pan...this is the good stuff!
Add garlic and cook for two minutes.
Add wine then stock. Stir and let cook for one hour.
Just before serving add in the cognac.
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