Caramelised Onion Spread
- PREP TIME: 10 mins
- COOK TIME: 30 mins
- SERVES: 3
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Ingredients
- 20g butter
- 1 tablespoon olive oil
- 500g packet frozen Birds Eye Sliced Onions
- 300g Swiss brown mushrooms, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons brown sugar
- 3 teaspoons balsamic vinegar
- Oil to drizzle
- Crusty bread to serve
Instructions
- In a large frying pan heat butter and oil, add frozen Birds Eye Onions and cook on high for 5 minutes, stirring constantly.
- Add mushrooms and garlic and cook for 5 minutes, stir in brown sugar and reduce heat; cook for 15 minutes stirring occasionally to caramelise. Remove from heat and set aside to cool.
- Place onion mixture in a food processor along with the balsamic vinegar, season with salt and pepper and process until still chunky.
- Spoon into serving dish and drizzle with olive oil. Serve with fresh crusty bread.
Hint:
This dip is yummy as a filling for tarts. Simply place teaspoonfuls of mixture into mini tartlet cases, add crumbled feta cheese, half an olive and garnish with a parsley leaf.
