for 3 dl

2 tbsp	clarified butter
6	onions (approx. 500 g), sliced
1 tbsp	cane sugar
1 dl	white wine
2 dl	vegetable bouillon
2 sprig	thyme
½ tbsp	brown Maizena Express cornflour
	salt and pepper to taste

How it's done

Heat the butter in a frying pan. Reduce the heat, add the onions, stir fry for approx. 10 mins. Add the sugar and briefly continue cooking. Pour in the wine, reduce for approx. 1 min. Add the stock and thyme, bring to the boil. Add the cornflour while stirring, cook for approx. 2 mins., season.

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