Slice the Red Onion (1) and peel the Garlic (1/2 clove).
Grill the onions over high heat, about 1 minute per side.
Chop the charred onions.
Heat a half tablespoon of Blend Oil (1 tablespoon) over medium high heat. Toss in the onions and garlic and cook for a few minutes. Deglaze with Chicken Stock (12 fluid ounce) and then reduce by 3/4.
Add the Worcestershire Sauce (3 tablespoon) and continue to cook until reduced by half.
Remove from heat and whisk in Unsalted Butter (3 tablespoon) until incorporated.
Keep warm until needed. Enjoy!