Caramelised Redcurrant Onions

1. Heat oil and butter in a medium frying pan. Add onions and garlic, cook on a low heat for 10 minutes or until lightly coloured. Stir occasionally.

2. Add the sugar, rosemary, vinegar and jelly. Cook a further 10 minutes until the onions are soft and the liquid has evaporated.

3. Season with salt and pepper and serve.

4. Will keep a few days covered in the fridge.

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Nutrient	Quantity
Total fats	21.2496 g
Protein	7.7005 g
Carbohydrates	55.219 g
Energy	426.929 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1821 g
Water	430.8698 g
Aspartic acid	0.6641 g
Calcium, Ca	181.282 mg
Lutein + zeaxanthin	18 g
Fiber, total dietary	9.2847 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	4.5 g
Niacin	1.4362 mg
Vitamin A, RAE	2.932 g
Arginine	0.8668 g
Riboflavin	0.2006 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0529 g
Glutamic acid	1.7629 g
Sodium, Na	34.716 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1921 g
Total lipid (fat)	21.2496 g
Manganese, Mn	0.8349 mg
Fructose	5.9049 g
Proline	0.1783 g
Fatty acids, total saturated 16:0	2.3536 g
Sucrose	12.9654 g
Choline, total	27.6975 mg
Sugars, total	27.8118 g
Serine	0.2423 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.5885 g
Vitamin B-6	0.5717 mg
Selenium, Se	2.358 g
Ash	2.4562 g
Fatty acids, total saturated 18:1 undifferentiated	12.3818 g
Pantothenic acid	0.6832 mg
Phenylalanine	0.257 g
Copper, Cu	0.4305 mg
Betaine	0.4725 mg
Thiamin	0.4 mg
Methionine	0.098 g
Iron, Fe	1.7081 mg
Carbohydrate, by difference	55.219 g
Phosphorus, P	247.166 mg
Folate, total	102.143 g
Tocopherol, gamma	0.112 mg
Alanine	0.237 g
Valine	0.2465 g
Fatty acids, total saturated 18:2 undifferentiated	4.4821 g
Glycine	0.2982 g
Glucose (dextrose)	8.9865 g
Fatty acids, total saturated 14:0	0.0381 g
Zinc, Zn	1.4884 mg
Isoleucine	0.1802 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	4.6683 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.3213 g
Tocotrienol, alpha	0.18 mg
Vitamin A, IU	68.758 IU
Folate, DFE	102.143 g
Tryptophan	0.1224 g
Vitamin C, total ascorbic acid	33.8196 mg
Phytosterols	98.083 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.1766 g
Vitamin K (phylloquinone)	9.927 g
Fatty acids, total saturated	3.1096 g
Histidine	0.1427 g
Fatty acids, total monounsaturated	12.6469 g
Threonine	0.2076 g
Folate, food	102.143 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.0272 mg
Magnesium, Mg	62.949 mg
Lysine	0.2636 g
Potassium, K	754.183 mg
Cystine	0.0726 g
Fluoride, F	4.95 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Brown sugar	1 tablespoon	34.2	8.8281	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	3	180	42.03	0.45
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Garlic Clove	2	0	0	0
salt pepper	0	0	0	0
red wine vinegar	2 tablespoons	5.662	0.0805	0
red currant jelly	0.25 cup	0	0	0