Onions With Rosemary Balsamic and Honey |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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from sainsburys magazine Jan 2010, this is a suggested accompaniement for an alternartive Italian xmas donner featuring roasted butternut squash turkey saltibooca with parma ham, beetroot rosti and salmon, brussel sprouts with garlic, breadcrumbs and pecorino and limencello trifles- sounds well nice!!!!!! my husband wont got for it tho, hes decided he wants chicken for xmas this year with a bit of game on the side or somthing. ive not made this yet i intend to with some lamb. this dish reminds me of the one thing my mum could cook- roast whole onions. She will never be a genius in the kitchen, she cant even make sandwiches very well. Ingredients:
2 tablespoons olive oil |
24 shallots (small peeled) |
5 tablespoons balsamic vinegar |
2 tablespoons honey |
1 tablespoon rosemary (stripped from stalks) |
Directions:
1. preheat oven to gas mark 4 heat oil in large frying pan on medium heat, add oniosn and fry for 5 minutes always stirring with wooden spoon until golden all over.
2. pour in balsamic, 50 ml water, and the honey continue to cook stirring for 5 minutes until onions are well coated.
3. transfer the onions to a raosting tray stir in roasemary and roast in preheated oven for 15 mins until the onions are tender. shake the tray a couple of times during roasting time, remove onions and allow to cool to room temp before serving.
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