The secret to great caramelised onions is to give them the time they need to become sweet and jammy. Cooking the onions low and slow for as long as an hour draws out their natural sugars which eventually caramelise, completely transforming the flavour and texture of the onions.
Caramelised onions are a delicious addition to salads, pizza, soups, burgers, steaks, sauces…anything! Try out this caramelized onion & pecorino strata with roast tomatoes or this lip-smacking potato tart with caramelised onion topping.
How to caramelise onions
INGREDIENTS
- 4 onions
- 2 tbsp oil
- 2 tbsp butter
Optional:
- A splash of balsamic vinegar or red wine
- 2-3 tsp brown sugar
METHOD
- Peel the onions. Slice them in half and cut into thin half- rings.
- Heat oil and butter in a large frying pan over medium-low heat. Once hot, add the onions. Cover the frying pan with a lid and cook low and slow for about 10 minutes or until onions are completely softened. If the onions start to crisp up or burn, reduce your heat further.
- Remove the lid from the frying pan and season the onions with salt – this help to draw out any excess moisture. Continue to cook the onions until jammy and golden, stirring occasionally – depending on how much time you have, this can be anywhere from 15-40 minutes. Add a splash of water to your pan every now and then if the onions start to look dry.
- Optional: Deglaze the pan with a splash of vinegar or wine. Stir in the sugar and cook until reduced and sticky. Adjust the seasoning and enjoy!
Serving suggestion: Serve the caramelised onions on top of ripe Brie with a sprinkling of sesame seeds. Enjoy with a selection of crackers on the side.
Feature image by Simona Sergi on Unsplash
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
