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

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 15 minutes 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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