Slow-Fried Onions with Rosemary and Cream from Autumn and Winter Cooking with a Veg Box (Riverford Companions) by Guy Watson

Ingredients

• salt
• leaves from a rosemary sprig, finely chopped
• 100 ml double cream
• 1 small glass of white wine or sherry or a tot of brandy
• 4 large yellow onions, finely sliced
• 2 tbsp light olive or other mild oil
• 40 g butter