Caramelised Carrots & Onions

• 500 g carrots, peeled and cut into long chunks
• 50 g butter
• 1 tablespoon olive oil
• 8 red onions, peeled and quartered with root intact
• 3 sprigs thyme
• 1 tablespoon soft brown sugar
• 3 tablespoons red wine
• 1 tablespoon good-quality balsamic vinegar

1. Blanch carrots in a pan of boiling salted water for 3 mins, drain well and pat dry.
2. In a large pan, melt the butter and oil.
3. Fry the carrots, onions and thyme over a low heat for 30 mins until golden.
4. Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol.
5. Add the vinegar; continue to cook until syrupy, about 5 minutes
6. Remove the sprigs of thyme and serve.
7. Make up to 2 days ahead, stored in a covered container.
8. Tip back into a pan and reheat or use a microwave.

butter, olive oil, red onions, thyme, brown sugar, red wine, balsamic vinegar

Taken from www.food.com/recipe/caramelised-carrots-onions-199767 (may not work)