Ingredients serve 3
1,25gr onions
2 sage leaves finely chopped
1 bay leaf
200ml dry cider
1 tablespoon cider vinegar
2 tablespoon salt lightly brown sugar
35 gr currants
Small loaf maltese bread , crusts removed and roughly torn
1 tablespoon olive oil
Small bunch of parsley very finely chopped
Method
Finely slice the onions 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 golden , stir occasionally to stop them from sticking to the pan . turn up theheat under the onions and add the cider , cider vinegar , brown sugarand currants . boil for 15 minutes until reduced and sticky ; season to taste and transfer to an ovenproof serving dish ; keep warm in the oven , cover the foil upup to 20 minutes . heat the oil in a frying pan and fry the maltese bread for 20 minutes. Heat the oil in a frying pan and fry the maltese bread croutons for ¾ minutes . Heat the oil in a frying pan and fry the maltese bread croutons for 3-4 minutes ; stairring frequently until golden and crisp ; toss with thhe parsley until golden and scatter over onions and serve
