Onion sauce

1. Roast the onions with the oil in the oven until nicely caramelised.
2. Transfer the onions into a colander and drain off the excess oil.
3. Place the onions in a pot with the chicken stock and simmer for one hour. Strain the onions from the stock.
4. Reduce the stock by half or until the consistency of a loose glaze.
5. Season to taste.

Serving suggestions:

• As part of a composition with whole roasted celeriac and chanterelles.
• Delicious with components of pheasant, red cabbage, and Brussels sprouts.
• Perfect paired with potato, cod, and fennel.