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.
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook
for 6/7 minutes until tender, then drain and leave to cool.
Cook the bacon on a grill until crispy and then leave to cool.
Once cold chop finely with a cook's knife.
On the same grill, toast the sliced almonds very slowly until golden brown.
Add the oil and butter to a large frying pan over a medium heat, then add the halved
Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour,
tossing and stirring to avoid them burning and going bitter.
Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.