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.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 10 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 1 hr<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nMelt 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.<\/p>\n This works warm or cold, depending upon what it is accompanying.<\/p>\n<\/div>\n |