Caramelise some red onions in butter
stick the sliced chorizo in the same pan, give it a quick cook then pour over some red wine and cook on a lower heat til soft. Put the onions back in then nom with lots of very fresh crusty white bread.
(berk, Tue 15 Nov 2011, 13:45, 3 replies, latest was 14 years ago)

*slavers all over keyboard*

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:46, Reply)

you are Jean Michelle Jarr after a car accident
AICM cheesy operatic french electronica
( Naked Ape call me Caitlyn, Tue 15 Nov 2011, 13:47, Reply)

I require Oxygene

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:50, Reply)

Oh man, it's really rather awesome
same thing works very well with a turkish spicy beef sausage called sucuk, too.
(berk, Tue 15 Nov 2011, 13:49, Reply)

We know how much you love sucuk

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:50, Reply)

fnar.

(berk, Tue 15 Nov 2011, 13:52, Reply)

Fucking hell, this sounds good.

( Agnostic Antichrist Baltimora, Tue 15 Nov 2011, 13:47, Reply)

At what point did I remove the onions?
/isFick
( The Light in Chains don't touch the Pope's boner, Tue 15 Nov 2011, 13:48, Reply)

After they're caramelised
cause otherwise you'll burn 'em if you leave them in when you cook the chorizo.
(berk, Tue 15 Nov 2011, 13:50, Reply)

Ta
I'm never quite sure with onion, I usually err on the crunchy side.
( The Light in Chains don't touch the Pope's boner, Tue 15 Nov 2011, 13:57, Reply)