Ingredients:
500 g red onions, peeled
50 ml extra virgin olive oil
125 ml white wine
1 teaspoon fennel seeds
1 teaspoon raw sugar
1/4 teaspoon salt
fresh ground black pepper
Directions:
Cut the onions in half through the root then into slices cutting through the root again.
Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften.
Pour in the wine add the fennel seeds sugar salt and pepper.
Partially cover with a lid and cook gently for approx 10 minutes.
They should be tender and most of the liquid evaporated.
Serve hot.
Servings: 8
Time preparation: 5 min.
Time total: 25 min.