Heat onions in same pan, then add flour, stirring for 1 min.

Add thyme, then gradually add stock.

Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.

2)For the onions: Makes 600g, which is 3 batches.

Prep time 5 mins, cook time 30 mins.

Melt the butter in a large, deep frying pan and stir through the onions.

Cover with a lid and cook gently for about 10 mins, until softened.

Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden.

Divide into 3 batches to make the recipes, right.

Will keep in the fridge for up to 5 days, or freeze for up to 1 month.