100g Unsalted Butter
2 Medium White Onions
1 Large Red Onion
2 Teaspoons Flour.
2 Cloves of garlic
Small Glass of Red wine (125ml)
500ml of chicken stock
2 and 1/2 teaspoons of Dijon Mustard.
Splash of Worcester sauce
Salt + Pepper
Slice the onions, crush and finely chop the garlic.
Melt the butter in a pan, add the onions and season. Cook on a low heat with the lid on until the onions are soft.
Add the flour and cook for 2 minutes. Then add the wine, stock, Worcester sauce and mustard. Boil for 15 minutes whilst stirring.
Season to taste.