Cook down the onions & garlic with bay leaf and thyme till soft and starting to turn golden
Add sugar and stir till starting to caramelise
Add whisky and let it bubble down
Add the soy sauce and the stock
Then add the bbq sauce
Stir to combine and let it reduce till most the liquid has gone
Add a splash of sherry vinegar, reduce a little further till it looks jammy
Decant into a jar
