about this recipe
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This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.
SERVES6
PREP TIME
10
minutesCOOK
1
Ingredients
3 large onions (white or brown), thinly sliced
40 g butter
1 tbsp oil (optional, helps prevent burning)
150 ml beer (ale or lager – nothing too hoppy)
150 ml good beef stock
Salt, to taste
Freshly ground black pepper
Optional extras
1 tsp brown sugar (if your onions aren’t very sweet)
A few thyme leaves
40 g butter
1 tbsp oil (optional, helps prevent burning)
150 ml beer (ale or lager – nothing too hoppy)
150 ml good beef stock
Salt, to taste
Freshly ground black pepper
Optional extras
1 tsp brown sugar (if your onions aren’t very sweet)
A few thyme leaves
Equipment
Chopping board
Knife
Magimix with blade attachment
Pan
Measuring jug
Knife
Magimix with blade attachment
Pan
Measuring jug
method
Melt the butter (and oil if using) in a wide pan over medium-low heat.
Add the sliced onions and a pinch of salt. Cook gently for 15–20 minutes, stirring regularly, until soft and lightly golden.
Pour in the beer and let it bubble gently for 5 minutes, scraping the pan to lift all the flavour.
Add the beef stock, lower the heat, and simmer slowly for 20–30 minutes until the liquid has reduced and the onions are rich, dark, and glossy.
Season with black pepper (and sugar if needed). Finish with thyme if using.
Add the sliced onions and a pinch of salt. Cook gently for 15–20 minutes, stirring regularly, until soft and lightly golden.
Pour in the beer and let it bubble gently for 5 minutes, scraping the pan to lift all the flavour.
Add the beef stock, lower the heat, and simmer slowly for 20–30 minutes until the liquid has reduced and the onions are rich, dark, and glossy.
Season with black pepper (and sugar if needed). Finish with thyme if using.
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