Sweet corn and caramelised onions

I felt like a relatively light lunch but I wanted something which would require some effort.

Caramelising onions seemed like the right thing to do.

It’s fairly simple to make caramelised onions.

I slice a couple of onions with a sharp knife and put them into a cold skillet with some olive oil and a nudge of butter. I then heat the skillet gently and keep the heat low and slow until the onions take on a brown colour. Once the onions begin to smell sweet I add in some cooking sherry and cook until the sherry has reduced. Then I add some Worcestershire sauce and cook until the onions are sticky. I turn the heat off and add a liberal quantity of dried chilli flakes plus freshly cracked black pepper.

The sweet corn is easier to cook. I buy the corn with the husk on and run it under a tap for a few seconds to get it damp. I then wrap it in aluminium foil and put it into an oven set at about 200 °C for about 45 minutes. After about 45 minutes, I unwrap the corn, remove the husk, and then season it with salt and pepper.