Caramelised onions

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

  • Prep:5 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 108
  • fat 4g
  • saturates 1g
  • carbs 16g
  • sugars 14g
  • fibre 3g
  • protein 1g
  • salt 0.2g


  • 2 tbsp olive oil
  • 3 large onions (red or white), sliced
  • pinch of salt
  • 2 tbsp soft brown sugar
  • 1-2 tbsp balsamic vinegar


How to use caramelised onions
Delicious piled into burgers, cheese toasties or served alongside a cheeseboard. They work well in a simple pasta dish with pine nuts and kale or broccoli. Add a spoon to sausage rolls before rolling, or use in quiches or savoury tarts. Add a spoon to gravy for richness and sweetness, or serve alongside sausages and mash.



  1. Heat the oil in a large deep frying pan over a low heat.

  2. Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.

  3. Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

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