Sweet and Sour Onions
Serves 6
Put the onions in a pan of cold water, lightly salt, bring to the boil and simmer for 15-20 mins until fairly tender. Drain, reserving 2 tablespoons of the water.
Melt the butter over a low-ish heat in a frying pan large enough to hold the onions in a single layer. Add the onions, toss to coat in the butter, add the jelly and the balsamic vinegar, then cover with foil and cook for 20-25 minutes, stirring occasionally. Remove the foil, increase the heat, and cook for a minute or two, shaking the pan, until the liquid has virtually evaporated and the onions are glazed and sticky.
Season and serve with steaks or sausages & mash!
(Sainsbury’s magazine)
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