Tip For Using A Glut Of Onions

THIS week I bought a huge bag of onions in Sainsbury's, Barnstaple, for 50p. It seemed a great bargain until I got the onions home and wondered if I would ever use them up before they went soft. So, before I got tears in my eyes contemplating squidgy onions sprouting green shoots, I phoned my mother for suggestions.

She gave me the recipe below, which has no name but which I think is an onion compote. Compote is not a word I would ever use with my mother, not unless I wanted that withering, "Who do you think you are?" look that I occasionally get when I use a "fancy" term!

You can serve it hot or cold, like a pickle, or to accompany a roast. I remember having it as a child with a ploughman's lunch - it's great with cheese. It's good spread thinly as a base for a Welsh rarebit or on you can use it on a pizza.

I made a big pan full and have frozen some and bottled some. It will keep about a month in a jar in the fridge.

Below is the basic recipe. You can add things like walnuts or raisins if you like. If you want to use it with pork, add some fresh sage. These additions should be stirred in near the end of cooking.

Onion Compote

1kg onions, peeled and roughly chopped
3 tbsp olive oil
2 tbsp sugar or 100g runny honey
1 tbsp vinegar (you can also use balsamic or a red or white wine vinegar)
1 tsp salt
3 bay leaves (optional)
Water


Heat the oil in a large heavy-based frying pan over a medium heat.
Add the onion and bay leaves, stir and spread out evenly.
Add water until the onion is just covered.
Cover (with a lid or tin foil) and bring to the boil.
Remove the lid and stir in sugar or honey salt and vinegar.
Simmer slowly for an hour. Stir occasionally so the onion doesn't stick.
After 45 minutes, put the lid back on. If at any time during the cooking process it starts to get too dry, add a little more water.