Simple enough to toss together after being out all day. The port/onion jam takes about an hour and the carrots about forty minutes. The steak was simply rubbed with garlic and given a generous grind of salt and pepper.
For the Onion Jam:
2 large yellow onions
4 tablespoons unsalted butter
1/3 cup sugar
1/2 cup red wine
1/2 cup ruby port
Melt the butter in a pan that can be covered. Add the onions, cover and cook over medium low heat for ten minutes. Remove lid. Cook until softened and caramel coloured-about 20 minutes. Stir in sugar and cook until very dark-about ten minutes. Stir in wine and port and boil until reduced to a syrupy jam. Serve warm. Keep covered in the fridge about a week. Serve warmed.
For the carrots:
(This is a half-assed version of Julia Child's recipe)
5 carrots, cut in matchsticks
1 cup vegetable broth
2 tablespoons sugar
4 tablespoons unsalted butter. Bring all to a boil, reduce heat and cover. Cook slowly until carrots are soft.
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