Ingredients:
900g/2lb onions, thinly sliced
50g/2oz butter
900ml/1 1/2 pt vegetable stock
salt and freshly ground blackpepper
Fry the onions very gently in the butter in a covered saucepan for 15 minutes until soft and starting to caramelize. Remove the lid, increase the heat and fry, stirring, for about 20 minutes until the onions are a rich golden brown. Add the stock and bring to the boil. Reduce the heat, part-cover and simmer for 15 minutes. Season with salt and pepper, and serve.
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