2 large onions, thinly sliced

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) chicken stock

2 tablespoons (30 ml) grainy mustard

Salt and pepper

In a skillet, caramelize the onions in the oil over medium heat. Season with salt and pepper. Add the broth and let reduce until almost dry. Add the mustard. Set aside.

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