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Easy
By David Higgs
Published 2018
Peel and slice the onions into half-moon shapes. In a pot, melt the butter and add the oil – avoid colouring or burning the butter. Add the onions and cook gently until soft but not browned, then add the salt. If the onions begin to catch, add a touch of water and continue cooking.
Drain the onions and squeeze as much liquid from them as possible. Spread onto a tray and place in a smoke