Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 197

Sweet and tangy, this goes with so many things and is so good you can even eat it as it is. It makes a great topping for bruschetta and keeps well in the fridge for a week or so.

SERVES 4–8

1kg (2¼lb) red onions, thinly sliced

2 tbsp olive oil

2 tbsp golden caster sugar

3 tbsp fino sherry

2 tbsp red wine vinegar

salt and freshly ground black pepper

Heat the oil in a large saucepan. Add the onions, cover and cook, stirring every 5 minutes, for about 15 minutes or until they’re very tender. They must be really soft before you go on to the next stage.

Add the sugar, sherry and vinegar, then leave to simmer gently, without a lid, for about 30 minutes or until you have a thick, sticky mixture with hardly any liquid left. Remove from the heat, season to taste with salt and pepper and leave to cool. Store in a covered container in the fridge for about a week.