You can sometimes buy onion infuse oil in supermarkets. But if you can’t find it, don’t worry, it’s easy to make.

1 cup oil (vegetable, sunflower, olive, as you please)
2 onions, peeled and chopped into six pieces each

• Put the oil and the onion in a small flat-bottomed saucepan.
• Heat over a medium heat.
• When the onion starts to go brown (10 - 15ish minutes) remove from the heat and allow to cool.
• When cool strain the oil through a fine sieve into a sterilised jar. Here’s how to sterilise a jar.
• The oil you make this way will keep for about a week in the fridge.
• Feel free to combine garlic and onion if that’s what you want. I find it gives more flexibility to do them separately, but it is more of a pain to do.