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Take a
large piece of foil and fold it in
half. Scatter the onions in the middle
and pull up the sides of the foil
to create a shallow 'dish'. Mix together
the beer, sugar and mustard, then
pour over the onions. Add the butter
and thyme and season with salt and
pepper. Pinch together the edges of
the foil to seal the parcel, ensuring
you don't leave any gaps. This will
allow the onions to steam and barbecue
at the same time.
Place carefully
on the barbecue. Leave to cook for
25-30 minutes until the onions are
meltingly soft and most of the beer
has reduced to a syrupy consistency.
During the cooking time, carefully
open the foil a few times and stir
the onions. If there's too much liquid
in the foil when the onions are almost
cooked, open up the top of the foil
and cook for a further 5 minutes to
allow the liquid to evaporate.
Place the
sausages on a medium-hot barbecue
and cook for 8-10 minutes, turning
every so often. Check they're cooked
through before serving. Put the cooked
sausages in the rolls or French bread
and dollop the onions on the top.
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