I often make this onion sauce to go alongside dishes at the table. It can happilytake on many forms: dressing potatoes, on flatbreads or pizzas, or with Sundayroasts. It’s really easy to make and keeps well in the fridge. I often use a couple of spoonfuls to start off cooking a soup or stew as it means you can leapfrog the initial stages of cooking the onions. Also it works well as a topping on finished soups and stews. What I am getting at is: use it liberally wherever you see fit.
Depending on what I am pairing the flatbread with, I will add different herbs. For a Sunday lunch, I add a handful of sage leaves when there’s 5 minutes left of baking. Similarly, I add rosemary when making these ones as it goes well with the potatoes.
