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Place the onions in the large bowl of a food processor and pulse 3-4 times until roughly chopped and put in a bowl.
Pulse the chestnut mushrooms 2-3 times until very roughly chopped and add to the bowl.
Roughly crumble in the chestnuts and add in the garlic.
Drain the porcini through a fine sieve, reserving the liquid for later, and add them to the bowl.
Put a large saute pan on medium high heat with the oil and thyme.
Once the thyme starts to sizzle, tip in the contents of the bowl, stir and cook for 20 minutes, stirring occasionally until nicely browned.
Take the pan off the heat, carefully pick out and discard the thyme stems, then return the pan to the heat, adding in the flour.
Stir and cook for 2 minutes, then add in the stock, sieved mushroom stock, soy sauce and molasses.
Reduce the heat to medium and cook for another 7-9 minutes, until thickened to your liking.
Serve hot.