Jamie Magazine
By Sarah Tildesley
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About the recipe
The longer you cook the onions, the sweeter and richer your sauce will be.
nutrition per serving
Calories
10%
Fat
15%
Saturates
18%
Sugars
11%
Protein
7%
Carbs
6%
of an adult’s reference intake
Recipe From
Jamie Magazine
By Sarah Tildesley
4 onions
2 sprigs of fresh sage
1 small knob of unsalted butter
olive oil
250ml white wine
300ml organic chicken or vegetable stock
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