Onion and walnut compote
- Published: 31 Jan 06
- Updated: 18 Mar 24
Serve this lovely onion and walnut compote with roasted meats or cheese.
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Ingredients
- 3 tbsp olive oil
- 3 red onions, halved and thickly sliced
- 100g runny honey
- 100ml Cabernet Sauvignon or Chianti red wine vinegar (from Sainsbury’s Special Selection and Waitrose)
- 30g plump raisins
- 50g walnut pieces
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Method
- Heat the oil in a large, heavy-based pan over a medium-low heat. Add the onions, season with salt and cook for 15 minutes, stirring occasionally, until softened and lightly caramelised.
- Stir in the honey and bubble for a few minutes until reduced. Add the vinegar and cook for 5-8 minutes, stirring occasionally until sticky and well reduced. Stir in the raisins and walnuts and season to taste. Serve warm or at room temperature.
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- Recipe from February 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 190kcals
- Fat
- 11.3g (1.3g saturated)
- Protein
- 2.1g
- Carbohydrates
- 20.5g (18.4g sugars)
- Salt
- trace
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