One of those little accompaniments with a bizarre name that became trendy in the early part of the new millennium. Still, just because a thing is trendy it doesn’t mean that it isn’t worthy of some attention, does it? I think the name is fun and it works well with baked or grilled cheeses, particularly goat’s cheeses.
|preparation time:||10 mins|
|cooking time:||1 hr|
- 350g red onions, peeled, halved & finely sliced
- 25g butter
- 1 tbs thyme leaves, picked
- 225ml dry red wine
- 50ml red wine vinegar
- salt & pepper
Melt the butter in a medium-sized saucepan, stir in the onions and the thyme and let them soften for about 10 minutes. Now add the wine and vinegar, bring it to a gentle simmer and add a little salt and black pepper. Reduce the heat to low and let it cook gently, uncovered, for 50 minutes to 1 hour or until the liquid has evaporated. You are aiming for a jam-like consistency.
This works warm or cold, depending upon what it is accompanying.