Ingredients:
500g carrots
50g butter
1 tablespoon olive oil
8 red onions, peeled and quartered with root intact
3 sprigs thyme
1 tablespoon brown sugar
3 tablespoon red wine
1 tablespoon balsamic vinegar
Method
1. Blanch carrots for 3 minutes in boiling salted water, drain well and pat dry.
2. In a large pan, melt the butter oil, and fry the carrots, onions and thyme over a low heat for 30 minutes until golden.
3. Stir in the sugar and red wine and bubble for a few minutes to boil off the alcohol - add the vinegar, then continue to cook until syrupy (for about 5 minutes).
4. Remove the thyme and serve - can be made up to 2 days ahead (store in a covered container and reheat either in a pan or microwave)
Status
Christmas dinner 2011 - very tasty!
