Compote of red onions

    1 hour 20 mins

    Sweet red onions become wonderfully tender and take on a glorious colour when cooked with beetroot – just right for pork and cheese dishes.

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    Serves: 4 

    • 1 small beetroot
    • 1½ tablespoons (20ml) olive oil
    • 500 g red onions, thinly sliced
    • 2 tablespoons (30ml) red wine vinegar or sherry vinegar
    • 1 teaspoon curry powder
    • 1 teaspoon honey
    • 1 sprig of fresh thyme
    • pinch of salt
    • sprig of fresh thyme to garnish

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Remove any leaves or stalk from the beetroot (do not peel the roots), then scrub thoroughly. Cook the beetroot in a saucepan of boiling, salted water for 30 to 40 minutes, until it is soft when tested with a skewer. Drain and cool it under running water.
    2. Heat the oil in a large saucepan and cook the onions for 8–10 minutes over a moderate heat, stirring, until they are softened and golden.
    3. Pour the vinegar over the onions and scrape the bottom of the pan with a wooden spatula to remove any sediment. Add the curry powder, honey, thyme sprig, 1½ tablespoons (20ml) of water and a pinch of salt. Cover and cook gently for 20 minutes, stirring frequently.
    4. Peel and slice the beetroot, then finely chop it in a food processor. Add to the onions and simmer for 5 minutes. Remove the cooked thyme before serving and garnish with a fresh sprig.

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