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"I can put any old tat in my sig, put quotes around it and attribute to someone of whom I've heard, to make it sound true."
- Voltaire/Benjamin Franklin/Anne Frank...
10 red onions (roughly chopped)
250ml balsamic vinegar
2 tablespoons brown sugar
100ml port
tablespoon olive oil
pinch salt.
Soften the onions in the oil (very low heat, lid on), once they are nearing soft, turn the heat up to medium and stir through the sugar and add the port. Add the balsamic and then turn the heat down low until for about half an hour or until the liquid has been absorbed and the contents of the pan are thick.
Add the salt at the end and stir through.
Do use a non stick pan!
Ta!
"I can put any old tat in my sig, put quotes around it and attribute to someone of whom I've heard, to make it sound true."
- Voltaire/Benjamin Franklin/Anne Frank...
Any problems let me know, it's one of my own recipes, so I tend not to measure stuff and just go by taste. If you feel it needs more of any ingredient just add as you go along.
Just don't add too much balsamic near the end of the cooking time as you need to cook off the acidity and just have that "kick" and flavour.
"Ask not what you can do for your country. Ask what's for lunch." - Orson Welles
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