Compote of red onions

Compote of red onions


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About this recipe: Sweet red onions become wonderfully tender and take on a glorious colour when cooked with beetroot – great with pork and cheese dishes.

Maggie Pannell

Serves: 4 

  • 2 tbsp olive oil
  • 500g red onions, thinly sliced
  • 3 tbsp red wine (or sherry) vinegar
  • 1 tsp curry powder
  • 1 tsp honey
  • 2 sprigs of fresh thyme
  • pinch of salt
  • 1 small cooked beetroot, about 50g (fresh or vacuum packed)

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Heat the oil in a large saucepan and cook the onions for 8–10 minutes over a medium heat, stirring, until they are golden.
  2. Pour the vinegar over the onions and scrape the bottom of the pan with a wooden spatula. Add the curry powder, honey, one sprig of thyme, 2 tbsp water and a pinch of salt. Cover and cook gently for 20 minutes, stirring frequently.
  3. Peel and slice the beetroot, then finely chop it in a food processor. Add to the onions and simmer for 5 minutes. Remove the cooked thyme before serving and garnish with a fresh sprig.


To slice onions, cut the peeled onions in half from top to bottom, then remove the hard base of the root. Place cut side down on the work surface and slice in half-circles.

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