Caramelised Onions
Recipe: #25411
January 04, 2017
Categories: Sauce, Side Dishes, Onions, Australian, One-Pot Meal, Easter, Fathers Day, Game/Sports Day Picnic, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"My tweak on caramelised onions, the trick is to simply cook the onions slowly to caramelise the onions natural sugars. Balsamic and brown sugar help to add a rich flavour. Use on hamburgers, hotdogs, sausages, tarts or even as a side, these will for fit perfectly on most dishes. Covered and wrapped tightly cover tightly, they will keep for up to three weeks in the fridge. But I am not sure, there are never any left to try."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (275.8 g)
- Calories 182.9
- Total Fat - 6.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 7.6 mg
- Sodium - 35.8 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 4.3 g
- Sugars - 17.1 g
- Protein - 2.8 g
- Calcium - 60.1 mg
- Iron - 0.6 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil and butter in a large frypan over a low heat. When butter is melted and oil hot ~ Add the onions and a pinch of salt and cook very slowly for 15-20 minutes, stirring often to prevent them from catching. Don't be tempted to turn the heat up, as the onions may burn.
Step 2
When onions are softened and tinged golden, add sugar and balsamic - this will start a caramelising process. (If it gets too thick I add just a tablespoon or so of water - or wine)
Step 3
Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
Step 4
When golden and sticky (or too your liking) serve immediately or cool, and tightly cover - and place in the fridge until needed to use.
Tips
No special items needed.
1 Reviews
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