Caramelised Redcurrant Onions

In the original recipe, these yummy onions were stuffed in a slit in a steak. I actually prefer them over the steak, or roast, or chicken, or lamb chop, or whatever. An Aussie tablespoon contains 4 teaspoons.

• Ready In: 30 mins
• Yields: 1 cup caramelised onions

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon butter
• 3  large onions, thinly sliced
• 2  garlic cloves, crushed
• 1  tablespoon brown sugar
• 1  tablespoon rosemary
• 2  tablespoons red wine vinegar
• 1⁄4 cup red currant jelly
•  salt and pepper

Directions

1. Heat oil and butter in a medium frying pan. Add onions and garlic, cook on a low heat for 10 minutes or until lightly coloured. Stir occasionally.
2. Add the sugar, rosemary, vinegar and jelly. Cook a further 10 minutes until the onions are soft and the liquid has evaporated.
3. Season with salt and pepper and serve.
4. Will keep a few days covered in the fridge.