The mere sight of an onion, or even the tiniest fleck of it in a meal used to make me cringe. As a kid, I was a picky eater. You’d never know it now, but there was a time when the barest hint of onion flavour used to send me running in the other direction. There would be crying. Bargaining. Pleading. And often it would result in my Mum or Grandma deciding it was too much trouble, and making me something ‘Juji friendly’.
Since then, I’ve resolved my issues with many foods (ketchup is an exception) and I’d even go so far as to say I like onions. Love might be a strong word in most cases. But there’s definitely a growing relationship there.
Especially when a few simple ingredients can transform them into a delicious condiment which goes with practically anything!
I used a mix of red and brown onions, cooking them into a soft mess with lots of butter, olive oil, sugar and red wine vinegar. I also added some bay leaves and thyme from our garden for extra flavour.
Perfect scooped over pate and melba toast. Or made into tarts with brie. Or my choice for the evening – served over ‘ritzy’ hot dogs.
As usual, I’d made too much. It didn’t matter, as I am always happy to share.