Braised Baby Onions

(I think this was inspired by Anna Del Conte)

• 700 g small onions
• 4 tbsp olive oil
• 15 g butter
• 2 teaspoons tomato puree, dissolved in 150 ml water
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• sea salt and freshly ground black pepper

Put the onions in a pan of boiling water. Bring back to the boil and blanche for 1 minute.

Drain and remove the outside skin, taking care to only remove the dangly roots and not the base of the roots – otherwise the onions will come apart during cooking.

Put the onions, olive oil and butter in a large saute pan. Saute until golden – shaking the pan often.

Add the diluted tomato puree, sugar, vinegar, and salt and pepper to taste. Cook, uncovered, for about 1 hour, adding a little more water if necessary.

The onions are ready when they are a rich brown colour and can easily be pierced by a fork.

Serve hot or cold, but not chilled.