1 tablespoon olive oil
1 pound red onions, peeled and quartered
1 clove garlic, peeled and finely chopped
4 tablespoons dry white wine
7/8 cup beef stock
2 tablespoons tomato puree
2 level tablespoons seedless raisins
Finely grated rind of 1 small orange
1/2 level teaspoon dried thyme
1 level teaspoon dried marjoram
Freshly ground black pepper
1. Heat the oil in a large, heavy-based saucepan and cook the onions in it over a moderate heat, stirring frequently, for about 5 minutes.
2. Stir in the garlic, wine, stock, tomato puree, raisins and orange rind. Sprinkle in the thyme and marjoram, and season with pepper. Bring to the boil, then reduce the heat and simmer, uncovered, stirring frequently for 20 minutes, or until the onions are tender.
3. Increase the heat and boil gently for about 3 minutes, until the sauce is reduced by a third and slightly thickened. Turn into a warmed dish for serving.