Tuesday 21st December 2010
I seem to spend most of my ‘cooking’ life carmelising onions. It’s such a satisfying process. Almost every meal I cook calls for me to sweat, fry or brown onions in many different shapes and sizes. Throwing in a splash of white wine just when the pan starts to brown will loosen all the sticky brown residue in the pan and flavour the onions to boot. I put in a little more than a splash of wine to make this gravy!