Caramelised carrots & onions

• carrot↗500g g

  peeled and cut into long chunks

• butter↗50g g
• olive oil↗1 tbsp tbsp
• red onions↗8

  peeled and quartered with root intact

• sprigs thyme↗3
• soft brown sugar↗1 tbsp tbsp
• red wine↗3 tbsp tbsp
• good-quality balsamic vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.

2. 2

   Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.