Friday, 2 April 2010

Onion mush

I made this the other night for dinner to have with the steak and kidney pie and it was okay, but nothing amazing.  Nigella said she has it on toast, but not sure this is for me.  For onion lovers though, one to try out.

- Slice 1kg onions thinly, preferably using a processor, and cook on a very low heat in 4-5 tablespoons olive oil.
- Spirnkle some salt over, then add 100ml marsala and 75ml boiling water.
- Cover with tin foil, only just above the surface of the onion, forming a tight, low lid, then add the real pan lid.
- Cook on a very low heat for 2 hours, checking after 1 hour.
- When sticky and cooked, turn up the heat to cook off any remaining liquid.

- Posted using BlogPress from my iPhone

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