Cook the sliced onions and garlic until soft and starting to colour.
Add the tomato puree and sugar and cook for a further five minutes.
Add the wine, reduce by half then add the Demi-Glace and simmer for 10 minutes.
Season and serve with creamy mash and sausages.
- 1litre Macphie Demi-Glace sauce
- 1kg sliced red and white onions
- 150g red wine
- 10g sugar
- 20g tomato puree
- 10g garlic puree
- 10g oil
- seasoning to taste