In any given week of family dinners, onions are always going to do a lot of heavy lifting, mostly as a flavour-enhancing recipe ingredient. But with a little Dairygold and garlic to hand, you can also serve these antioxidant-rich veg as a tasty red meat side dish.
- 3 large onions
- 1 finely chopped bulb of garlic
- 1 tbsp / 15g Dairygold
- Salt and pepper to taste
- Swimming goggles! (optional)
To start, top and tail the onions, then remove the skin to make them easier to slice and dice.
For a surefire way to avoid tears or stinging while chopping your onions, put on a pair of swimming goggles. You’ll look a bit ridiculous, but it really works!
If that method isn’t for you, you could also try keeping your onions in the fridge once you’ve bought them, or cutting the bulb out of the onion (by making an angled, circular incision around the root) before peeling.
Chop the onions into medium sized pieces and toss them into a hot frying pan.
While the onions simmer away, finely chop the garlic into small pieces, then add them to the pan, along with a generous dollop of Dairygold.
Allow the onions, garlic and Dairygold to simmer gently for a few minutes on a low heat.
Once the pan’s contents are golden and translucent, simply season to taste with the salt and pepper just before serving.