butter or oil 25 9
onions, sliced 100 g
vinegar 2 tbsp
demi-glace, jus-lié or reduced stock 250 ml

1 Melt the butter or heat the oil in a sauteu
2 Add the onions, cover with a lid.
3 Cook gently until tender.
4 Remove the lid and colour lightly.
5 Add the vinegar and completely reduce.
6 Add the demi-glace; simmer for 5-10 minutes.
7 Skim and correct the seasoning.
May be served with burgers, fried liver or sausages.

Healthy eating tips
a. Use an unsaturated oil (sunflower or vegetable). Lightly oil the pan and drain off any excess after the frying is complete, before
adding the vinegar.
b. Season with the minimum amount of salt.