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Braised onions in cider and sage

Preparation time: 10 minutes,
Cooking time: 1 1/4 hours,
Oven temperature: 180°C, 350°F, gas 4,
Calories: 82 per portion

ingredients

serves 4
2 large Spanish onions, about 450 g (1 lb) total weight
1 tablespoon vegetable oil
300 ml (1/2 pint) dry cider
salt and pepper
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
1 teaspoon cornflour
1 tablespoon water

method

1. Remove the papery skins from the onions and cut each into quarters. Trim the bases very lightly so that the quarters stay intact during cooking. Heat the oil in a non-stick frying pan and quickly fry the onion quarters on all sides until golden brown.

2. Put the onions in a small shallow casserole, cut side up.

3. Pour the cider into the pan with the salt, pepper and sage. Bring to the boil, then pour over the onions. Cover the casserole and cook in the oven for 40 minutes.

4. Remove from the oven, blend the cornflour with the water and stir into the liquor surrounding the onions.

5. Cover again and replace in the oven for a further 20 minutes, by which time the onions will be tender and the sauce slightly thickened. Serve hot.

Vegetables cooked in their own sauce like these braised onions are ideal for serving with any lean meat or poultry. You will not need to make any gravy.

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