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Recipe by olive magazine

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1. Take a long doubled sheet of foil, pile the onions in the middle and pull up the sides of the foil slightly to create a large shallow 'boat' for the onions. Mix together the cider, sugar and mustard, then pour over the onions. Top with a large knob of butter and season. Pinch together the top of the foil to create a parcel, making a tight seal.
2. Put the parcel on the barbecue, and leave to cook for 25-30 minutes until the onions are soft. Open up the foil and stir the onions around, using the end of a wooden spoon to avoid piercing the foil. Leave the foil open and continue to cook the onions, stirring occasionally until they are golden and meltingly soft (you can also do this in a pan on the stove if space is tight).
3. While the onions are cooking, put the sausages on the barbecue and cook for 8-10 minutes, turning every so often. Put the sausages in the pieces of baguette and spoon over the mustard onions.

Per serving

280 kcalories, protein 12g, carbohydrate 30g, fat 13 g, saturated fat 5.2g, fibre 1.8g, salt 1.59 g

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Ingredients

• 3 large onions , halved and finely sliced
• 100ml dry cider
• 1½ tbsp demerara sugar
• 2 tsp English mustard
• butter
• 8 pork sausages , good quality thick ones
• 1 baguette , cut into slices

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Difficulty and servings

Makes 8

Preparation and cooking times

Ready in 45 mins

Ingredients

• 3 large onions , halved and finely sliced
• 100ml dry cider
• 1½ tbsp demerara sugar
• 2 tsp English mustard
• butter
• 8 pork sausages , good quality thick ones
• 1 baguette , cut into slices

Per serving

280 kcalories, protein 12g, carbohydrate 30g, fat 13 g, saturated fat 5.2g, fibre 1.8g, salt 1.59 g

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