I love jams and preserves for their quaint charm and pure indulgence and this is perfect to complement the new lamb, new veal and new everything that comes with Spring!
Sugar 4 Tbsp
Salt and pepper, one pinch of each
Chop the onion finely in a food processor: just peel and chuck in and rejoice because of no tears! Result!
Melt the butter and add the onion puree.
Cook in a small pan on low heat until soft and brownish.
Then add the spices and seasoning.
I keep this in a clean jar for a few weeks in the fridge and warm it up (or not) to eat over a joint of lamb or some duck legs. You can replace the butter with rapeseed oil if you want – but I do love butter! It’s got good vitamins too…
|Orchid display in Kew|