If you’ve ever made onion compote yourself, you will know how delicious these caramelised onions are. Thanks to the combination of seasonings you add in this recipe for red onion compote and the flavour from the Big Green Egg, this version is next level.

METHOD

Place the Cast Iron Skillet on the grid. Close the lid of the EGG and wait until the skillet is hot.

Heat the olive oil in the skillet, then add the onion segments. Fry the onion for 8-10 minutes until it begins to colour; stir every now and then, closing the lid of the EGG after each time.

Add the maple syrup to the skillet and allow it to caramelise for 2-3 minutes. Deglaze with the raspberry vinegar and red wine and add the sprigs of thyme and rosemary. Close the air regulator and the rEGGulator of the EGG almost completely and allow the compote to simmer for another 8-10 minutes until the onions are soft.

Take the skillet out of the Big Green Egg, spoon the compote into a nice dish and serve it lukewarm or at room temperature, for example with shepherd’s pie.