Use any leftover onions to serve with soups, on bruschetta topped with goat's cheese or with pork or steak. In a large, heavy bottomed pan heat the oil and butter until melted. Add the onions and cook on a low heat for 10 mins. Add the salt and sugar and cook for another 45 mins-1 hr, stirring occasionally to prevent them sticking to the bottom. It's important not to over stir to allow the onions time to caramelise. Add a little more oil if they look like they are burning. The onions should gradually turn a caramel brown colour. Once cooked add a splash of balsamic vinegar to deglaze the pan. Meanwhile, preheat the oven to 180ºC. Toss the brussels sprouts in oil to coat, season and place on a baking tray. Roast for about 25-30 mins, occasionally giving the tray a shake to evenly brown the sprouts. Insert a knife into one to check they are cooked. Toss a couple of large spoonfuls of caramelised onions with the sprouts and serve with parsley.
For the onions:
3 large onions, finely sliced
3 tsp olive oil
large knob of butter
2 tsp salt
2 tsp sugar
1 tsp balsamic vinegar
For the roasted sprouts:
500g brussels sprouts, washed & trimmed, cut in ½ if large
2 tbsp olive oil
1 tbsp parsley, finely chopped