(makes 2 cups/450g)
This recipe forms a part of the Caramelised Onion Tarts and the Peppered Farm-Raised Venison with Beetroot Jus, Caramelised Onion Tart and Parsnip and Carrot Mash recipe.
560g (4) red onions
30ml (2 tbsp) olive oil
24g (2 tbsp) brown sugar
15ml (1 tbsp) balsamic vinegar
125ml (1/2 cup) water
1/2 tsp finely chopped rosemary leaves
1/2 tsp salt
several grinds black pepper
- Peel 4 red onions, halve then cut into thin wedges.
- Place in heavy pan with olive oil, brown sugar, balsamic vinegar, water, rosemary, salt and black pepper.
- Cover and cook gently for 10 minutes. Remove lid, stir and cook a further 5-8 minutes, gently stirring now and then. Cook till water has evaporated.
- These will keep in the refrigerator for up to one week.