Spray the oil in a large, heavy bottomed pan and start to heat it
Put the sliced onions and garlic in the pan. I like to use a mixture of different onions. Add a pinch of salt and pepper
Fry them on a high heat until nicely coloured, stirring frequently
Turn the heat to low and let them sweat uncovered for 10 minutes
Turn the heat back on high and pour a few ladles of hot chicken stock into the pan to deglaze it. Stir the onions around to get all the flavour off the bottom of the pan
Pour in the rest of the stock and bring to a slow boil
Let simmer for 15 minutes then add the worcestershire sauce to taste
This is a slim version of my previously posted French Onion which was loaded with bread & cheese, yum lol!
