veg
serves 4
675g / 11/2lb button onions
45ml / 3 tbsp oil
90ml / 6 tbsp port
90ml / 6 tbsp red wine vinegar
30ml / 2 tbsp soft brown sugar
30g / 1oz raisins ( golden sultanas )
salt and cayenne pepper
Heat the oil gently in a frying pan and add the onions. Cook
gently until they begin to brown, shaking the pan frequently, or stirring
them. Add the the port and vinegar and bring to the boil.
Add the sugar, raisins, salt and a pinch of cayenne pepper and shake, or
stir, until dissolved and mixed thoroughly.
Cover the pan and simmer gently for 15-20 minutes, or until the liquid
is reduced to a syrupy glaze.
Serve hot.