1. Drop the onions into boiling water, bring back to the boil and blanch for 2 minutes. 2. Drain, and when cool enough to handle remove the outer skin. 3. Leave the tips of the onions untrimmed, as this will help hold the onions together later on. 4. Heat the butter and oil along with the bay leaves and cloves in a pan large enough to hold the onions in a single layer. 5. Add the onions when the butter mix is foaming, stir to coat and saute for a few minutes. 6. Add the vinegar and cook over a moderate to high heat for 5 minutes until reduced and sticky-being careful not to let them scorch. 7. Stir in the sugar and 5 fl oz of the broth and some salt and pepper. 8. Cook over a low heat for 1 hour until the juices are reduced and syrupy and the onions soft. 9. Turn the onions regularly and add more broth if the pan starts to look too dry. 10. When almost ready to serve, stir in the parsley and craisins and simmer for another minute. 11. Season with plenty of pepper and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
