I was asked to put this recipe on here so I have done. I am a week late and Jane attempted her own version – with soy sauce (which was accidental). So hopefully you will see this and create this recipe. 🙂 It’s very easy and simple, but make sure you leave the onions to cook for ages – without burning- so you can’t all the wonderful flavour out of them.
What do I need?
1kg White Onions
5ml Vegetable Oil
10g Brown sugar
250ml White Wine
20ml Balsamic Vinegar
1 Litre Beef (or vegetable) stock
Salt and Pepepr
How do I do it?
1. Finely slice the onions and crush the garlic.
2. Heat the butter and oil in a heavy based pan, careful not to burn the butter.
3. Add the onions, garlic, salt and pepper and cook a low heat for about 15 minutes, until the onions are really soft and go translucent.
4. Add the brown sugar and stir in.
5. Add the wine and vinegar and cook on a medium heat until it has reduced and the onions have taken up all the flavour of the wine.
6. Pour in the beef stock and stir.
7. Leave to simmer for about half an hour. Check and adjust seasoning.
8. Serve with a little sprinkling of cheddar cheese and a lovely cheesey crouton to dip. Or cheese scones!