- 1/4 cup Wilson’s Grapeseed Oil
- 1.4kgs of onions sliced
- 4 thyme sprigs
- 1.5 teaspoons salt
- 1 cup dry white wine
- 1 tablespoon sherry vinegar
- Pepper to taste
Heat Wilson’s Grapeseed Oil in a deep pan on medium heat. Add the onions and thyme, stir well and cover. Cook until soft. Then, reduce the heat a little bit for approximately 5 minutes. Salt. Turn the heat low cover and cook for 20 minutes. Add the wine and cover again. Allow to cook for about 1 hour, stirring every 20 minutes. Once brown, stir in the sherry vinegar and turn off the heat.
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