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Recipe From
Jamie Magazine
By Sarah Tildesley
Tap For Ingredients
Method
Peel and very finely slice the onions. Pick and finely slice the sage.
Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.