Ingrédients pour Caramelised Redcurrant Onions
- Olive Oil
- 1 tablespoon butter
- 2 large onions, thinly sliced
- Garlic Cloves
- Brown Sugar
- 1 teaspoon fresh rosemary, finely chopped
- Red Wine Vinegar
- Red Currant Jelly
- Salt And Pepper
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Comment préparer Caramelised Redcurrant Onions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium frying pan over medium-low heat.
- Add 2 large onions, thinly sliced, and 2 cloves garlic, minced. Cook for 10 minutes, or until softened and lightly coloured, stirring occasionally.
- Stir in 2 tablespoons brown sugar, 1 teaspoon fresh rosemary (finely chopped), 2 tablespoons red wine vinegar, and 1 tablespoon redcurrant jelly.
- Continue to cook for another 10-15 minutes, or until the onions are deeply caramelised and the liquid has almost completely evaporated. Stir frequently to prevent burning.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
302g
Fat
46g
Carbs
40g
