2 purple onions
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon rosemary
Pinch of salt
Peel and slice the onions into rings. Heat the olive oil in a pan over a medium to low heat. Saute the onions in the pan for 12 minutes, stirring to ensure that they don’t burn. If the pan gets dry add a tablespoon or so of water. After 12 minutes add the honey, rosemary and salt, and further sauté for another 2 or 3 minutes.
Serve as a side or on top of the Rosemary focaccia bread.
Real Food Everyday is the second book from Caralee Caldwell and follows her debut cookbook Real Food Pledge. Real Food Everyday contains more than 90 gluten, diary and refined sugar free recipes, and is available at all good book stores.