The perfect side dish for any occasion try these caramelised carrots and onions at your next dinner party.
These caramelised carrots and onions make the perfect side dish for any occasion. The vegetables become beautifully glazed and lightly browned in the oven.
We used red onions fro their slightly sweeter taste and vibrant colour but white onions will work just as well. You can also use whole and unpeeled baby carrots for a refined yet rustic look.
This recipe is just something you can rustle up in a hurry. They are impressive enough to be severed along with a roast chicken for Sunday lunch but easy (and healthy) enough to have during the week too! They are great with grilled fish and are simply heavenly with a nicely cooked steak.
Peel the carrots and cut them julienne style. Peel and slice the onion.
Fill a large saucepan with water and bring to a boil. Steam the carrots until slightly soft and pat dry with a cloth.
Let the butter and the oil melt in a large pan.
Add the carrots, onions and thyme to the pan and fry them until golden brown.
Add Demerara sugar, red wine and stir to boil off the alcohol.
Add the vinegar and continue to cook until the sauce is thick.
Remove the sprigs of thyme, season with salt and serve.
