| Preparing: 10 minutes |
Cook time: 50 min- 1 hour
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| Ingredients |
Method
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40 g unsalted butter
250 g red onions, thinly sliced
2 tbsp demarera sugar
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In a large pot, melt the unsalted butter on medium heat. Add the red onions and sugar. Stir and then cook gently uncovered on low heat until the onions softened. It will take 20-30 minutes. The onions will turn darker so check the onions from time to time and stir as they are sweet and can stick to the bottom |
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100 ml red wine
40 ml balsamic vinegar
1 tbsp red or black currant jelly
½ tsp salt, black pepper to taste
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Add the wine and the vinegar and cook for a further 30 minutes or until all liquid has evaporated. Season with salt and pepper. You should get syrupy consistency and the onions will be shiny. Serve with steak or cooked meat, on burgers and with fried fish.
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The recipe from 'Rick Stein's Long Weekends'
