Shallot Onions in Butter & Balsamic Vinegar

 So simple and yet a great accompaniment to cold meats and salad.

(Serves 2)

• 4 or 5 banana type shallots
• 30g butter
• 1 tablespoons honey
• salt and pepper, to taste
• 3 pr 4 tablespoons balsamic vinegar

slice the shallots in half (unpeeled) and then trim and skin the onion so that it remains intact and does not separate when cooking. Gently fry in the butter until browned and soft. Then add the honey and balsamic vinegar and cook until you have a thick rich sauce. Season if required.

I like to serve with cold ham, really fresh salad and brown bread - to mop up all of the lovely sauce! The balsamic mixture also works to 'dress' the salad.