In our house, no burger is complete without a generous serving of sautéed onions on top. These onions are great on grilled meats, mixed with pasta or even just on toast.
- 2 large onions (thinly sliced – I prefer Spanish onions)
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 garlic clove (remove skin and cut in half – I leave the garlic in large pieces so they don’t burn and will cook down until sweet and mellow)
- 6 sage leaves (I use whatever I have in the fridge, rosemary is lovely, thyme, parsley)
- 1/4 cup white wine
- Sea salt (to taste)
- Freshly crushed black pepper
In a cold pan, add butter, olive oil, garlic and herbs. Set the pan on a low flame and let the butter melt. By starting with a cold pan, you will give the aromatics enough time to infuse into the fat. Once the butter starts to bubble, add the onions and a good pinch of sea salt. Continue cooking on a very low flame until the onions soften and start to colour. Add wine and black pepper. Cook until the onions turn golden, sweet and sticky. Using a fork, mash the garlic into the onion and stir well. Enjoy!