Ingredients

Method

• 6 large onions, peeled
• 50 g treacle sugar
• ½ cup sherry vinegar
• ½ cup redcurrant jelly
• 2 T sherry or port
• 1/3 cup whole-grain mustard
• Thinly sliced gammon, for serving
• 1 farmhouse loaf, thickly sliced
• Fresh rocket, for serving

Method

Ingredients

Preheat the oven to 180°C.
Cut the onions into large chunks and arrange on a baking tray. Sprinkle with the treacle sugar, then pour over the sherry vinegar, redcurrant jelly and sherry or port.
Roast for 40 minutes, or until soft and fragrant. Remove from the heat, then decant any leftover liquid into a small saucepan and gently reduce over a medium to high heat.
Fold the whole-grain mustard into the hot onion and drizzle over the reduced sauce.
Serve hot or cold with thinly sliced gammon on thick slices of farmhouse loaf and top with rocket.

Per serving: 1237.8 kJ, 7.6 g protein, 3.4 g fat, 56.3 g carbs