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Finely grate onions, leek, shallot and garlic, finely
chop lemongrass. Place a knob of butter into a
large pan and heat until liquefied. Add your
Onions, shallot, garlic and lemongrass cook until
the onions are caramelized then add wine and bay
leaves. Add stock when the wine has reduced and
further reduce. Finely chop basil and add 5
minutes before serving.
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