Being the taste tester for this creation is a real treat! Well done, Niamh for being so proactive with your Dukes task! Do we have a budding chef at Tower Hill?
30 g butter
7 small white onions
2 garlic cloves
15g flour
130 ml white wine
500ml beef stock
A few sprigs of thyme
Peel and finely slice onions, (we used a mandolin)
Melt butter with glug of olive oil
Add onions and cook over a low heat for 40 minutes, stirring regularly
Finely chop the garlic (we used a special chopper) and add to the onions
Stir in the flour and stir for a minute
Add the wine, stock and thyme leaves
Bring to the boil then reduce the heat and simmer for 30 minutes
Serve with grated cheese
