Braised Red Onions

Lazarus

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Not used this Section for a bit, but a few weeks ago I was drawn to a recipe for Braised Red Onions and have finally got round to making it - and, believe me, it is DELICIOUS!!

So, take six or eight Red Onions and cut the ends off to render them flat so they stand up nicely.

Peel off any papery outer leaves.

Take a large knob of butter (An ounce or around 25g) and melt it in a frying pan.

Add the onions and cook for a few minutes until they've started to soften.

Sprinkle one tbsp Caster Sugar over the onions and immediately add two tbsp Red Wine Vinegar.

Churtle away for a minute or two then add 100ml chicken stock (A cube is fine) and cook for a further couple of minutes.

Transfer the onions and broth (don't worry that it's a bit on the thin side at this stage) to a small ovenproof dish, wrap with foil to prevent steam escape and oven cook at 200C for 40 minutes.

Uncover, and cook at 200C for a further 30 mins.

Serve - and be amazed.

Reminiscent of the Red Onion Marmalade you can get as a Relish - but infinitely better.

I served it with a Potato & Cabbage Bake ("Two Greedy Italians").
 

Analoguesat

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Churtle?????? :-rofl2


What sort of cockeyed cooking expression is that!!!!
 

Lazarus

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I'm glad somebody is awake! :-bunny
 

PaulR

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I understood exactly!
 
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