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Wasted Kitchen Sticky Red Onions

We stir these onions through halved new potatoes to make an easy vegan potato salad, top our homemade hummous with them, pimp up pizza with them & wilted spinach. So good in fact we could eat them with practically anything!

5 Red onions
Faversham Raspberry Vinegar or Red Wine Vinegar
Olive oil
(add some brown sugar when you add the vinegar if you like extra sweet onions)

Peel & halve the onions & slice them to about 2-3mm, by hand or through a food processor. Add the olive oil into a large sauce pan over a medium high heat, add the onions & keep them moving around the pan, you are aiming for colour on the onions but not burnt bits. Allow them to cook like this for 10 minutes, then turn the heat down to the lowest setting & add a good splash of the Raspberry Vinegar, give the onions a stir & put a lid on the pan. Remember to give the onions a stir at regular intervals to avoid any burning on the bottom of the pan. Leave for 2 hours, they will be sticky & sweet when ready & can be used straight away, kept covered in the fridge for about 2 weeks, or frozen for use another time.