4 red onions, each cut into 8 wedges
4 fresh thyme sprigs
1 tbsp olive oil
900ml/1½ pints fresh beef stock (from a carton is fine)
300ml/½ pint) red wine
Preheat the oven to 200C/400F/Gas 6.
Place the onion wedges in a large roasting tin.
Add the thyme and drizzle with the olive oil.
Roast for 35-40 minutes until the onions are caramelised, tossing occasionally.
Place the stock and wine in a pan, bring to the boil and reduce by one-third.
Remove the roasted onions from the oven and pour the stock mixture over the onions.
Reduce the oven temperature to 180C/350F/Gas 4. Return the onion and stock mixture back to the oven for another 40 minutes.
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