Onion Purée

• 100 g vegetable oil
• 1 kg large white onions, sliced
• 1

In a large pot over a medium heat, warm the oil and add the sliced onions, bay leaf and thyme. Lightly season with the salt and black pepper and allow to sweat, stirring regularly.

Continue sweating the onions until they begin to colour and stick to the bottom of the pot, about 20 minutes. Deglaze with the white wine and scrape down the base of the pot.

Continue to cook slowly,