Caramelised onions
By Lulu Grimes
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
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Prep:5 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 108
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fat 4g
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saturates 1g
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carbs 16g
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sugars 14g
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fibre 3g
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protein 1g
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salt 0.2g
Ingredients
- 2 tbsp olive oil
- 3 large onions (red or white), sliced
- pinch of salt
- 2 tbsp soft brown sugar
- 1-2 tbsp balsamic vinegar
Tip
How to use caramelised onionsDelicious 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.
Method
Heat the oil in a large deep frying pan over a low heat.
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.
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.
