Ingredients
500g 1 lb carrots, peeled and cut into chunks
50 butter
1 tbsp olive oil
8 red onions, peeled and quartered with root intact
3 sprig thyme leaves only
1 tbsp brown sugar
3 tbsp red wine
1 tbsp balsamic vinegar
salt and fresh black pepper to taste
Method
1) blanch the carrots in a pan of boiling salted water for 3 minutes, drain well, then pat dry
2) in a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 minutes
3) stir in the sugar and red wine and bring to the boil for a few minutes, add the vinegar, then continue to cook for 5 minutes or until syrupy, season to taste,
Read also: French Onion Soup Recipe Red Onion Galettes Recipe
Potato Cake With Goat's Cheese Recipe Artichokes Harts and Sauce Maltaise
