Approx 1.5kg/3lb of onions chopped with salt, pepper, a knob of butter, bay leaves and thyme.
Cooked on high for 4 hours (pic 2) stirring occasionally.
After 5 1/2 hours I added 3 big dollops of Bovril (beef stock concentrate) a hefty splosh of Hendersons Relish (like Worcester sauce but Northern and vegan) and about a generous tbsp of onion gravy granules (has cornstarch in and thickens) and just over 1litre of hot water. Left to bubble for 1/2 an hour before serving.
Was delicious. Didn’t serve with cheesy croutons, served with crusty brown bread and a light grating of parmesan over my bowl (other person not a cheesy fan). Not as much leftovers as I though but that’s because both seconds and thirds were had!
Next time I will let rhe onions go for even longer. They were soft and tasty but an extra hour or two would have got more caramelization.
by BitchLibrarian