Side Servings

Caramelised sherry-and-mustard onion on farmhouse loaf

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8
Easy
15 minutes
40 minutes
Wine/Spirit Pairing
Nuy White Muscadel 2009

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Ingredients

Method
  • 6 large onions, peeled
  • 50 g treacle sugar
  • ½ cup sherry vinegar
  • ½ cup redcurrant jelly
  • 2 T sherry or port
  • 1/3 cup whole-grain mustard
  • Thinly sliced gammon, for serving
  • 1 farmhouse loaf, thickly sliced
  • Fresh rocket, for serving

Method

Ingredients

Preheat the oven to 180°C.
Cut the onions into large chunks and arrange on a baking tray. Sprinkle with the treacle sugar, then pour over the sherry vinegar, redcurrant jelly and sherry or port.
Roast for 40 minutes, or until soft and fragrant. Remove from the heat, then decant any leftover liquid into a small saucepan and gently reduce over a medium to high heat.
Fold the whole-grain mustard into the hot onion and drizzle over the reduced sauce.
Serve hot or cold with thinly sliced gammon on thick slices of farmhouse loaf and top with rocket.

Per serving: 1237.8 kJ, 7.6 g protein, 3.4 g fat, 56.3 g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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