Page title and description

Vegetarian mains
Braised onions with sundried tomatoes, rosemary, pine nuts and feta
Ingredients
- 3 tbsp olive oil
- 4 large onions, sliced
- 3 tbsp sherry or balsamic vinegar
- 1 tsp light brown sugar
- ¼ tsp paprika
- 2 bay leaves
- 4 sprigs rosemary
- 400ml veg stock (or water)
- 8 sun-dried tomatoes
- 3 tbsp pine nuts, lightly toasted in a dry frying pan until golden
- 100g feta, crumbled

Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
Heat the oil in a heavy-based pan. Add the onions and fry on a low heat for 8-10 minutes, stirring occasionally, to soften without colouring. Add the vinegar, sugar, paprika, bay and rosemary. Pour in the stock and season. Cover and simmer for 15 minutes. -
Step 2
Remove the lid and simmer for another 15-20 minutes, stirring regularly, until the onions are very soft and the liquid is reduced and sticky (turn up the heat for a couple of minutes to reduce the liquid a little faster if you need to). -
Step 3
Stir in the sun-dried tomatoes and check the seasoning. Sprinkle over the pine nuts and feta to serve.