2
Ingredients
100 ml olive oil
3 red or brown onions,
peeled and sliced
Method:
1. Heat the oil in a heavy-based saucepan over medium heat.
2. add the onion and cook until beginning to wilt. Reduce the heat to low and continue to cook for a further 20 minutes, stirring frequently to avoid the onions sticking to the base of the pan.
3. once golden in colour, remove from the pan and cool. store in a sealed container or jar in the
refrigerator. caramelised onions will last 5–7 days covered and refrigerated.
HINTS AND TIPS:
* You will need—cutting board, cook’s knife, paring knife, liquid measure, roasting tray, saucepan and
wooden spoon.
* Keep onions in the fridge—this is the best way to avoid crying when cutting the onion. The cold of the
fridge subdues the substance known as ‘allicin’ which is produced when the onion is cut into.
* Don’t confuse caramelized onions with onion jam. Caramelised onion refers to the browning or
‘caramelisation’ of the sugars that are naturally present in onions. Onion jam, you will notice, is made with
sugar.
* Even though red or brown onions are called for in this recipe, purple onions, white onions, pickling onions and even shallots will make good alternatives.
* Adding fresh herbs is a nice option. To the above recipe, try adding in the beginning 1 sprig rosemary or
2 sprigs thyme. Or add 1 bay leaf and 5 black peppercorns.
* Caramelised onions have a wide variety of uses. For breakfast, they make a great addition to any fry-up.
Even spread on toast with a few pieces of grilled bacon or avocado for a simple breakfast idea. Try also
adding to an omelette.
* For lunch, use the onions in a roll or sandwich—or as an accompaniment to an antipasto plate with goat’s
cheese, olives, roasted garlic and toasted flat bread. Mix some caramelised onion in a quiche or frittata.
* At dinner, any time a roast or grilled meats are to be served, use caramelized onions as an alternative to mustard and sauce. They also marry brilliantly with roasted vegetables, grilled vegetable salad, or leftover
vegetables that have been made into bubble-and-squeak for breakfast the next day. Mix into pasta dishes just before serving or spread over a pizza base. Probably the most famous way of serving caramelised onions is with gravy, grilled sausages and mashed potato; and they are great to serve with sausages
and mash with pepper sauce
