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Categories:
red onions olive oil celery garlic fresh rosemary tomato paste cider vinegar sugar salt fresh ground black pepper
Viewed: 96 - Published at: 3 years agoIngredients
- 1 lb small red onions or 1 lb shallot, peeled and cut in halve
- 2 tablespoons olive oil
- 1 stick celery, finely chopped (optional)
- 1 garlic clove, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon concentrated tomato paste (puree in the UK)
- 3 tablespoons cider vinegar
- 3 tablespoons light muscovado sugar
- salt, to taste
- fresh ground black pepper, to taste
Method
- Preheat your oven to 190C/375F/Gas 5.
- Put your onions in an oven dish that will fit them neatly in one layer.
- You might want to line the dish with baking paper, as the sauce will caramelise, which can make it quite a pain to clean.
- Heat the oil in a frying pan and saute the celery over medium heat until soft, for about 5 minutes.
- If you're not using any celery, just start with the next step, but shorten the frying time to two minutes.
- Add the garlic and saute for a further five minutes.
- Remove the pan from the heat and add all the other ingredients, apart from the onions and stir until the sugar has dissolved.
- Season liberally with salt and pepper and pour the mixture over the onions.
- Mix well until all the onions are coated evenly.
- Place in your oven and roast for about one hour, stirring once halfway through.
- You might want to check after 45 minutes, the onions are done, when they are soft and caramelised.
- The time depends a bit on their size.
