Caramelised Redcurrant Onions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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In the original recipe, these yummy onions were stuffed in a slit in a steak. I actually prefer them over the steak, or roast, or chicken, or lamb chop, or whatever. An Aussie tablespoon contains 4 teaspoons. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
3 large onions, thinly sliced |
2 garlic cloves, crushed |
1 tablespoon brown sugar |
1 tablespoon rosemary |
2 tablespoons red wine vinegar |
1/4 cup red currant jelly |
salt and pepper |
Directions:
1. Heat oil and butter in a medium frying pan. Add onions and garlic, cook on a low heat for 10 minutes or until lightly coloured. Stir occasionally.
2. Add the sugar, rosemary, vinegar and jelly. Cook a further 10 minutes until the onions are soft and the liquid has evaporated.
3. Season with salt and pepper and serve.
4. Will keep a few days covered in the fridge.
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