Onion Fondue

• 80 g vegetable oil
• 3 large white onions, thinly sliced
• 1 sprig of

In a large pan, add enough vegetable oil to just cover the bottom. On a low heat, sweat the onions with the thyme until they have hardly any colour but are very soft in texture, about 90 minutes.

Once cooked, add the butter and season with sherry vinegar and salt.