Put all the ingredients in a saucepan. Leave the thick goose fat off the stove on the lowest setting until it has almost disappeared and the onions have turned brown. Takes approx. 45 min.
Remove the thyme and pour the lard into a bowl. Let it cool down and then let it set in the fridge. A little lard in it holds everything tighter. Otherwise, pure goose fat is always liquid at room temperature.
As always, the thyme is from our garden. Good Appetite.
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