- 6 red onions
- A gloss of olive oil
- Sea salt and freshly ground pepper
- 1 carrot
- 1 stick of celery
- A punnet of chestnut mushrooms
- 2 garlic cloves
- A handful of thyme
- 750ml boiling water
- 1 tbsp red wine vinegar
1. Get a large frying pan hot. Thinly slice your onions. Gloss your pan with olive oil. Stir in the onions. Lower the heat. Add a good pinch of salt and pepper. Cook, stirring often, for 30 mins or till meltingly tender.
2. While they cook, get a large pot hot. Coarsely grate or finely chop your carrot, celery, mushrooms and garlic with a pinch of salt and pepper. Add a gloss of oil to the pot. Stir in your veg and 3 sprigs of thyme. Sizzle till just softened and fragrant. Pour in the boiling water. Reduce heat. Simmer for 20 mins.
3. Once the onions are done, crank the heat up a little. Stir in the vinegar. Cook till fully evaporated. Taste. Add a little agave (if you have any at home), if needed. Let it cook down into the onions. Swirl in the leaves from 2 sprigs of thyme. Strain in your stock. Simmer for 5-10 mins. Season to taste.
4. Serve with fresh thyme scattered over the top. Also incredible with sourdough croutons sizzled in a little olive oil with garlic, sea salt and thyme.