It was a pretty elaborate recipe
I think the onions were cooked very slowly or something.
( The Light in Chains don't touch the Pope's boner, Wed 28 Nov 2012, 13:41, 1 reply, 12 years ago)

Slow cooking onions makes them taste absolutely amazing

( sporters I’m sincerely gratitude to you, Wed 28 Nov 2012, 13:42, Reply)

found the recipe
5 minutes initial prep, 40 minutes attended cooking (no sloping off for 20 minutes to watch a show)

1 onion, halved and thinly sliced. (I used 3/4 as it looked like a lot, if I'd used it all this would have done 2 servings instead of 1 huge serving)
1 tbsp vegetable oil and a little butter for frying

1 rounded tbsp of flour
1/2 pint of vegetable stock
1/2 a glass of wine (white or red, I used white)
Pick either a healthy glug of balsamic vinegar or a healthy glug of Worcestershire sauce
1 tsp basil
1 tsp marjoram
optional 1tsp paprika
next time 1 clove chopped garlic

Fry the onion in the oil and butter at a lowish heat until nicely browned - this took about 20 minutes for me. I monitored them fairly closely as I was worried I'd over- or under-do them but if you know what you're doing...

Sprinkle on the flour and stir in - I didn't think there would be enough liquid for this step but there was.

Pour on about half the stock, stirring well.

Add the wine and the balsamic or Worcestershire - I added both and it was bit much.

Sprinkle on some basil and marjoram - not much - and maybe some paprika. I also intend to add a clove of chopped garlic here next time.

Simmer and gradually add remainder of stock over 5 minutes. I also added some freshly ground pepper at this point.

Simmer and reduce by 1/3 over next 5-10 minutes.
( The Light in Chains don't touch the Pope's boner, Wed 28 Nov 2012, 14:06, Reply)

+ pour into a pint glass and garnish with a small umbrella

( glued eel /questions/questionsyoudliketoask/post1648081, Wed 28 Nov 2012, 14:23, Reply)