Caramelised Onion and Raisins
- 4 onions
- 1/2 cup water
- 2 Tbs butter
- 1 Tbs olive oil
- 2 Tbs honey
- 1/2 tsp cinnamon
- 1 cup raisins soaked in water for 20 minutes
Cut the onions in half and slice them thinly (use a mandolin if you have one to get even slices).
Put them in a pan with the water. Put the lid on and cook, covered, over low heat for about 1/2 hour or until the onions are very soft.
Remove the lid and cook until the liquid has evaporated.
Add the butter and oil and cook until the onions are golden. Stir from time to time to stop them sticking to the pan.
Stir in the honey and 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelise.
When you cook the sausages, you can add the onion to your pan with a touch of red wine and allow the sausages to cook in with the onions. Just make sure the sausages are touching the pan - to cook properly (around 10 - 12 minutes). Otherwise you can cook the sausages separately and serve on top of the onion mixture.[br]Note:[br]A medley of mushrooms would be lovely with this dish also - thickly slice up an assorted mix of mushrooms and cook them with plenty of butter and rock salt in a heavy based saucepan until they turn dark and unctuous!
NB:Some asparagus spears for fresh vibrant colour and a crunch would be a great addition.