Page title and description
Slow-cooked red onions
You can also use shallots or white onions for this as well, but red will give the sweetest results. Slow-cooking brings out the natural sugar in onions; use them in everything from risottos, pasta sauces and pizza toppings to soups, stocks, and stews. They also make a good accompaniment to fish and meat.
Ingredients
- 1 tbsp olive oil
- 4-5 red onions, depending on size, cut into quarters (leave the root intact so they don't fall apart)
- 1 tsp sugar
- 3 tbsp red wine vinegar
- 2 tbsp tomato purée
- small handful raisins
- 1 bay leaf
- 1 tbsp fresh thyme leaves
- small handful fresh parsley, chopped
- 8 tbsp water
Method
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
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Step 1
Heat the oil in a large pan. Add the onions and fry until they have slightly coloured.
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Step 2
Add sugar and vinegar and cook for a few minutes more. Add the tomato purée, raisins, herbs, water.
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Step 3
Cook on a very low heat for about 40 minutes.