700g Brussels sprouts (small ones if you can get them)
1 tbsp demerara sugar
2 tsp sherry vinegar
Heat the butter in a large, heavy-based
frying pan and add the onions. Cook over
a medium heat for 6-8 mins, turning
occasionally, until golden and caramelised.
Meanwhile, cook the sprouts in a pan
of boiling salted water for 3-4 mins until
Stir the sugar and vinegar into the onions
and allow to bubble for a few secs. Remove
from the heat, drain the sprouts thoroughly
and toss through the onion mixture to serve.