Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Finely slice the onions , heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folded stir occasionally to stop them from sticking to the pan . turn up the heat under the onions and add the onions cider vinegar , brown sugar and currants , boil for 15minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish , keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes starring frequently until golden toss with the parsley and scatter over the onions and serve.

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