Onion Casserole

• 4 red onions, sliced
• 75 g butter
• 4 slices smoked bacon, diced
• 15 ml freshly chopped fennel
• 30 ml lemon juice
• 75 ml red wine vinegar
• 250 double cream

1. Put the butter into a pan and heat, then add the onions and saute until a light gold in colour, about 8 minutes on a low heat.
2. Add the bacon and fennel and cook for 2 minutes.
3. Squeeze over the lemon juice, add the red wine vinegar and boil for 2 minutes.
4. Add the double cream, bring to the boil and then reduce heat and simmer for about 4 minutes.

red onions, butter, bacon, fennel, lemon juice, red wine vinegar, cream

Taken from www.food.com/recipe/onion-casserole-12348 (may not work)