Onion and walnut compote
- February 2006
- 3 tbsp olive oil
- 3 red onions, halved and thickly sliced
- 100g runny honey
- 100ml Cabernet Sauvignon or Chianti red wine vinegar (from Sainsbury’s Special Selection and Waitrose)
- 30g plump raisins
- 50g walnut pieces
- Heat the oil in a large, heavy-based pan over a medium-low heat. Add the onions, season with salt and cook for 15 minutes, stirring occasionally, until softened and lightly caramelised.
- Stir in the honey and bubble for a few minutes until reduced. Add the vinegar and cook for 5-8 minutes, stirring occasionally until sticky and well reduced. Stir in the raisins and walnuts and season to taste. Serve warm or at room temperature.
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