Slow-Fried Onions with Rosemary and Cream

Preparation info

  • Serves


    as a side or garnish
    • Difficulty


Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This is a lesson in the transformative power of time and heat. Even before you add wine, cream or herbs, you’ll have a wonderful foundation of melted onions. Eat spooned over cooked grains or toast, or with fried sausages, liver and crispy bacon, or alongside roast lamb.


  • 40 g butter
  • 2 tbsp light olive or other mild oil
  • 4


Melt the butter and oil together in a pan on a low heat. Add the onion, along with a pinch of salt, and cook, stirring frequently, for about 20 minutes, until the onion is totally transparent and meltingly tender.

Add the wine, sherry or brandy and allow it to bubble away until most of the liquid has evaporated and you have a golden, buttery tangle. Season well with salt.

Add th