Caramelised Carrots & Onions

1. 1

   Blanch carrots in a pan of boiling salted water for 3 mins, drain well and pat dry.

2. 2

   In a large pan, melt the butter and oil.

3. 3

   Fry the carrots, onions and thyme over a low heat for 30 mins until golden.

4. 4

   Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol.

5. 5

   Add the vinegar; continue to cook until syrupy, about 5 minutes

6. 6

   Remove the sprigs of thyme and serve.

7. 7

   Make up to 2 days ahead, stored in a covered container.

8. 8

   Tip back into a pan and reheat or use a microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.