This is an easy-to-make, tasty side-dish that goes fantastically well with cold meats like ham, chicken or pork. It's basically a chutney, so you can add all sorts of different flavours and ingredients - dependent on the season and what you're having it with. Just try it and enjoy. This recipe makes 2 jam jars' worth, so you can enjoy one lot with the meal and save another in the fridge for lunches, sandwiches or midnight feasts....enjoy!
Ingredients:
2Kg onions - peeled and sliced (white, red, whatever's best and most available); 100g raw cane sugar; 50g butter; 4 tbs balsamic vinegar; 2 tbs Creme de Cassis (a great thing to have at the back of your store cupboard - not cheap but a little goes a long way, and a wee dodd is diddylicious with some fizz - for a Kir Royale); a couple of good wedges of orange skin - use a tattie peeler - a teaspoon of salt and a dozen good grinds of black pepper.
Method: Melt the butter in a big, heavy pan and add the onions. Saute gently for 10 mins until softened and translucent. Add the other ingedients and stir well. Bring gently to the boil, then turn down the heat and simmer very slowly with the pan lid off for around 1.5 hrs until the onions are very soft. You can serve warm or leave to cool and jar up. Stores well in the fridge for a couple of months - but mine never ever lasts more than a couple of weeks as we gorge ourselves on it.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment