Swiss Chard and Caramelised Onions
|Published: 27th July 2009 10:02|
Preparation Time: 10 minutes
Cooking Time: 20-25 mins
1 large or 2 bunched onions, thinly sliced
1 tbsp olive oil
1 knob butter
1 tsp brown sugar
200g swiss chard, chopped
3 oz pitted olives, whole or sliced as preferred
sea salt and black pepper to season
InstructionsHeat the oil and butter in a pan and cook the onions until they start to colour a little. Add the sugar and continue cooking on a low to medium heat for several minutes until the onions are completely softened and a caramel colour. Add the chard and olives and cook until the chard has wilted. Season with salt and pepper to taste and a good squeeze of lemon juice.
Great with burgers or sausages straight from the barbecue.
With this we love: "Il Contadino", Floriano Mognon
A pretty, slightly spiced nose of cloves and sawn wood or smoke, this has a soft, quite light taste with easy tannins. If you close your eyes it’ll take you somewhere a little different and off the beaten track, warm but not heavy. After a while an almost raisin character builds up. There’s a lot going on here to keep you interested.
Grape: Sangiovese (like Chianti)
veg status: Vegan
sulphite levels: 90 mg/ltr
Producer: FLORIANO MOGNON
Country of origin: Italy
Courtesy of http://www.riverfordsacrewell.co.uk/