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  • Writer's pictureThe Farmer's Wife

Caramelized Carrots and Onions


  • 1 bunch carrots, peeled and cut into long chunks *no need to peel fresh garden carrots

  • 3 Tablespoons butter

  • 1 tbsp olive oil

  • 6 small onions , peeled and quartered with root intact

  • 3 sprigs thyme

  • 1 tbsp soft brown sugar

  • 3 tbsp red wine

  • 1 tbsp good-quality balsamic vinegar


  1. Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.

  2. Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

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