Caramelized Carrots and Onions

INGREDIENTS:

• 1 bunch carrots, peeled and cut into long chunks *no need to peel fresh garden carrots

• 3 Tablespoons butter

• 1 tbsp olive oil

• 6 small onions , peeled and quartered with root intact

• 3 sprigs thyme

• 1 tbsp soft brown sugar

• 3 tbsp red wine

• 1 tbsp good-quality balsamic vinegar

INSTRUCTIONS:

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. 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.

Credit to: Caramelised carrots & onions recipe | BBC Good Food