Pepper glaze

• vegetable oil
• 1 brown onion, chopped
• 3 large cloves garlic, sliced
• 3

Stand a stockpot over moderate heat, then brush with a film of oil and fry onion, garlic, thyme and peppercorns until onion has softened and mixture is fragrant. Add brandy and, when hot, carefully touch surface with a lit match to flame it, then add wine. Cook gently until reduced by a third, then add stock and bring to a boil. Reduce to a simmer and cook for 1 hour, or until reduced by a thir