550 g (1 1/4 Ib) pickling onions or shallots, skinned
2/3 cup (150 ml) 1/4 pt dry cider
2 tsp (10 ml) clear honey
15 g (5 oz) polyunsaturated margarine
1 tsp cornflour
snipped fresh chives, to garnish
pepper, to taste
2/3 cup (150 ml) 1/4 pt dry cider
2 tsp (10 ml) clear honey
15 g (5 oz) polyunsaturated margarine
1 tsp cornflour
snipped fresh chives, to garnish
pepper, to taste
method
1. Blanch the onions in boiling water for 2 minutes, then drain well. Return the onions to the saucepan and add the cider, the honey and the margarine. Cover the pan and cook gently for 20 25 minutes, until the onions are tender.
2. Blend the cornflour with 15 ml (1 tbsp) water to make a paste, then add to the pan and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring continuously, until slightly thickened.
3. Turn the onions and sauce into a serving dish and sprinkle liberally with snipped chives and seasoning. ,Serve hot.
2. Blend the cornflour with 15 ml (1 tbsp) water to make a paste, then add to the pan and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring continuously, until slightly thickened.
3. Turn the onions and sauce into a serving dish and sprinkle liberally with snipped chives and seasoning. ,Serve hot.
serving amount
serves 4
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