( MAKES 3 CUPS )
Using a food processor makes fast work of slicing the onions for this recipe. If you’re chopping them by hand, take a slurp of water (or wine) and hold it in your mouth as you slice. It helps to stop you from crying! Adding a little water at the start speeds up the caramelisation process without reducing the flavour.
- Combine all ingredients in a pot, cover and cook on medium heat for 15 minutes.
- Remove the lid and cook, stirring now and then, until all the water has evaporated and the onions are just starting to stick on the bottom (about 15 minutes). Allow to cool. Stored in a jar in the fridge, they will keep for a couple of weeks.
See more of Annabel's onion recipes