BALSAMIC ONIONS WITH CREAMY PEANUT SAUCE
Sticky caramelized onions and shallots can be eaten on their own as a light meal or served as an accompaniment to roast chicken or lamb. Alternatively, you can add other vegetables and even fruit to the baking dish – try aubergine (eggplant), peppers and fresh figs.
SERVES 4
PREP 10 MINUTES
COOK 35 MINUTES
2 red onions, peeled and cut into wedges
8 shallots, peeled
2 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp demerara sugar
4 griddled flatbreads or wraps
sea salt and freshly ground black pepper
rocket (arugula) or crisp salad leaves, to serve
CREAMY PEANUT SAUCE
225g (8oz/scant 1 cup) crunchy peanut butter
240g (8½oz/1 cup) 0% fat Greek yoghurt
1 tbsp hot sauce, e.g. Sriracha
1 tsp clear honey
Preheat the oven to 180°C (160°C fan)/350°F/gas 4.
Put the red onions and shallots in a baking dish and toss them in the olive oil. Drizzle with the balsamic vinegar and season with salt and pepper.
Cook in the preheated oven for about 30 minutes until tender, sticky and starting to colour. Sprinkle with the sugar and pop back in the oven for another 5 minutes.
Meanwhile, make the creamy peanut sauce: mix the peanut butter with the yoghurt and then stir in the hot sauce and honey.
Serve the onions and shallots with griddled flatbreads or rolled up in wraps with the creamy peanut sauce, with some salad leaves on the side.