Onion and walnut compote

Name: Onion and walnut compote
Yield: Serves 6
Cuisine: French recipes
Ingredients: 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

Easy
February 2006

Easy
February 2006

Serves 6
Ready in 35 minutes

Serve this lovely onion and walnut compote with roasted meats or cheese.

Dairy-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 190kcals
Fat: 11.3g (1.3g saturated)
Protein: 2.1g
Carbohydrates: 20.5g (18.4g sugars)
Salt: trace

Nutrition: per serving

Calories: 190kcals
Fat: 11.3g (1.3g saturated)
Protein: 2.1g
Carbohydrates: 20.5g (18.4g sugars)
Salt: trace

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Ingredients

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

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

Method

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.

Method

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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