Caramelized Onions
rich addition to burgers, sandwiches or mash
This tasty creation is suitable for sandwiches, burgers, dips or to accompany a focaccia with blue cheese and apricot. It consists of only 3 main ingredients and can be used in various ways.
If you find yourself without balsamic vinegar you can use red wine vinegar or apple cider vinegar and honey.
5 min
METHOD
1. Cut the onion in half then slice into 1/2 centimeter crescents.
2. Place into a large fry pan or a casserole pot on a medium high heat, ensure to break the crescents apart.
NOTE: you may need higher sides as the volume at the beginning is quite large)
3. Drizzle the oil over the onion and stir the oil to ensure the onion is coated, if required you can add a little more oil.
4. Stir the onions until they have reduced considerably in volume and begin to caramelise.
5. In a jug place the brown sugar, balsamic vinegar and salt. Combine with either a fork for small whisk.
6. Once you are happy with the caramelisation of the onions pour in the liquid mixture, giving it a little stir as the sugar would have settled.
7. Stir the liquid through and simmer until the mixture becomes sticky.
8. Allow the onions to cool then transfer to a bowl or jar.
The caramelised onions should be stored in the fridge for up to 2 weeks.
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