Yum! With a few staple pantry ingredients, you’ll have whipped up a batch of Caramelised Onion in no time.
Unlike a jam but with a twangy bite due to the balsamic vinegar, caramelised onion is super tasty:
- smothered in or over grilled toasted sandwiches
- swirled through soup (see my Kumara & Caramelised Onion Soup)
- in dumpling mix (see my Mushroom Dumplings)
- dolloped into casseroles and stews
- combined into fritter or savoury waffle batter
- on burgers
- served with cold meats
- perfect on a pizza (amazing with feta)
- added to an antipasto platter board
I use it so much, you’ll always find a batch of caramelised onions in my fridge ready for the right recipe moment.
Caramelised onions are made by slowly cooking onions over a low heat, which releases natural sugars. The finishing touch is the addition of balsamic vinegar and brown sugar that makes the magaic come together.
If you are making a big batch (double the recipe), don’t panic. Caramelised onions will stay tasting great for several weeks in the fridge, in an air-tight container.
TIP: Don’t be tempted to turn up the heat to quicken the process as the heat will only ‘fry’ the onion, rather than soften them.
Caramelised Onion
Makes: 1 jar
Prep time: 5 minutes
Cook time: 35 minutes
Ingredients
- 3 medium onions, finely sliced
- 1/4 tsp salt
- 2 Tbsp olive oil
- 2 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
Method
- Finely slice onions and add with salt and oil to a saucepan over low heat. Combine well so that the onion is well coated. Cover with a bread board and cook for approx 25 minutes. Stir regularly so nothing burns or catches on the bottom of the pan, and the onions are soft and lightly coloured.
- Add sugar and balsamic vinegar, combining well. Continue to slowly cook, uncovered for a further 10 minutes, stirring occasionally until sticky and caramelised.
- Remove from heat, use immediately or allow to cool and store in an air-tight container in the fridge.
