In a small saucepan set over medium-low heat, slowly caramelize chopped onions in a splash of olive oil and 1 tablespoon butter. This might take as long as 15-20 minutes, but don’t rush this process or instead of sweet your onions will turn bitter. You want them to turn translucent first before they start to lose more moisture and sugars begin to caramelize and stick to the bottom of the pan.

 

Stir all herbs in and continue cooking the onions down until they reduce by over a half in volume and turn golden brown.

 

Add 200 ml of stock to the saucepan with onions and pour it all into a food processor. Process until completely smooth. Pour it all back into the saucepan, add another 600 ml stock and simmer for about 20 min on high heat to reduce by good 30%.

 

Pour remaining stock with black garlic cloves into a food processor and process until velvety smooth. Add it into the saucepan with onion and stock mixture followed by celery salt, a few turns of black pepper grinder and 100g butter. Bring it all to simmer and then turn the heat off. Stir sherry in and serve.

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This dish was created by Justyna of Garlic Matters. For more delicious recipes please visit her blog here.