| 1. | Heat oil and 1 tbsp butter in a pan on medium-high heat for about 1 minute. Add bay leaves, garlic and onion. Fry till onions are soft and just start to change colour. Reduce heat to low. |
| 2. | Sprinkle in flour and cook, stirring constantly for about 1 minute. Add pureed tomatoes and water. Mix. Add quartered tomatoes. Stir. Increase heat to medium-high. Bring to boil. Remove from heat and keep aside. |
| 3. | In the Bowl, melt remaining butter (1½ tbsp) on medium-high heat. Add thyme and mushrooms. Stir fry for about 2 minutes. |
| 4. | Add tomato mixture and white onions. Mix. Bring to boil. |
| 5. | Reduce heat to low. Simmer till onions are cooked, stirring occasionally (about 25 minutes). |
| 6. | Add salt, pepper, parsley and wine. Mix. Serve hot. |