Nigel Slater’s recipes for onion tart, and sweet potato, with miso and maple syrup dressing

Sticky onion tarts and sweet potatoes that can’t be rushed

There’s a pan of onions on the hob. Slices of fat, brown-skinned onions, now peeled and sliced and on their long, long journey from crisp, white and pungent to sweet, golden and soft enough to crush between thumb and forefinger.

I am not exaggerating when I say the process is slow. Try to hurry, or forget the occasional stir, and your onions will end up hard and singed. Take your time and they will emerge sticky and golden, with the bonus of a thin layer of sweet goo on the bottom of the pan.

Continue reading...