Outside the Sunday box

Sunday dinner.
I'm making my old time French roasted chicken in the pot, roasted potatoes/parsnips in duck fat, steamed carrots, and sautéed spinach. All from the farmers market and fresh as a daisy.

I decided this week it needed a kick in the pants. Some acid to marry the flavours was in order.

4 red onions sliced
Couple glugs each olive oil/balsamic vinegar
2 Tbs sugar
Pinch salt

350 oven for 30 mins. Keep things moving every 10 minutes or so.
I prefer them room temp to plate.

Serve this alongside any roast and ...yipetty yip! Caramelized - sweet, salty, glossy red onions.

Beth GibsonComment