This is a delicious filling on its own or with goat’s cheese for a fabulous vegetarian galette.
Heat the olive oil and butter in a large pan, then add the red onions and sweat for about 15 minutes over a medium-low heat. It should soften but not colour. Don’t cover the pan or the onions will get soggy. Add the sugar and allow it to melt slightly.
Pour in the vinegar, season and cook on low with the lid on for 30 minutes until the onions are a soft sticky tangle and all the liquid has gone. Allow to cool for 5 minutes and serve on a freshly made galette.
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