A perfect lunch for an overcast, windy, cold day with showers of hail.
Slice the onions thinly. I like to use a mixture of onion and shallot.
Put a little oil in the pan, and put on a medium-low heat.
A couple of tips when it comes to caramelising onions
- Don't constantly stir them, let them sit, movement will slow the process down.
- Don't salt your onions, salt inhibits the Maillard reaction (browning).
- Low and slow. It takes longer but is the only way to caramelise onions.
Cook for about 15 minutes on a low heat stirring occasionally. When it looks like they're 3-4 minutes away from being done chuck a teaspoon or so of fennel seed.
Deglaze the pan with some vinegar, and a dash of dijon mustard, and season.
Take your favourite polenta, and cook to their instructions.
I used 125 grams of polenta with 625mls of water. Cook until done, stir through some pesto and butter.
Serve warm with a drizzle of olive oil.