Slow-Fried Onions with Rosemary and Cream

Name: Slow-Fried Onions with Rosemary and Cream
Yield: Serves 4 as a side or garnish
Ingredients: leaves from a rosemary sprig, finely chopped; 1 small glass of white wine or sherry or a tot of brandy; 100 ml double cream; 4 large yellow onions, finely sliced; salt; 2 tbsp light olive or other mild oil; 40 g butter

Preparation info

Serves
4
as a side or garnish

Difficulty
Easy

Appears in

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.

Ingredients

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

Side dish
Garnish
Vegetarian
Gluten-free

Method

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