Serve this caramelised onion compote with any roast pork dish. Goes perfectly with our quince and apple sauce both dribbled lazily alongside our spiced pork belly stuffed with prunes for example.
Serves 6
Ready in 35 minutes
Per serving:
190kcals
11.3g fat (1.3g saturated)
2.1g protein
20.5g carbs
18.4g sugar
trace salt
1. 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.
2. 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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Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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