Richly flavoured caramelised onions are a wonderful accompaniment for a variety of dishes from jacket potatoes and pizza to toast and everything in between and it brings a delicately sweet flavour to anything savoury.
This is a very easy recipe – you simply cook the onions slowly to caramelise their natural sugars, while the brown sugar and balsamic vinegar help the process along. And the great thing is if you make a big batch, store in an airtight container and it will keep for up to three weeks if kept refrigerated.
|Prep Time||5 mins|
|Cook Time||30 mins|
- 3 Lrg Red Onions thinly sliced
- 1/4 Cup Brown Sugar
- 1/2 Cup Balsamic Vinegar Adjust to taste
- 1 Tbsp olive oil
- 1 Pinch Sea Salt
- Thinly slice the onions
- Heat oil in a large frying pan over a low heat
- Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes stirring occasionally to prevent them from sticking. Don't turn up the heat to cook faster, slowly cooking releases more of their flavour
- When onions are softened and slightly browned, add sugar and balsamic vinegar - this will start the caramelisation process.
- Continue to cook onions over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
- Use immediately, or store in the fridge, in an air tight container, and use when required.
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