January 04, 2017
Sauce, Side Dishes, Vegetables,
Onions, Australian, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Easter, Entertaining, Father's Day, Game/Sports Day, Picnic, Summer, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"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."
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.
When onions are softened and slightly golden, add the sugar and balsamic, these will start the
Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.
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)
Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
When golden and sticky (or too your liking) serve immediately or cool, and tightly cover - and place in the fridge until needed to use.
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Wonderful onion recipe that I will be making again soon. The balsamic & brown sugar give the onions a light sweet & sour flavour. I will take some better photos and post one or two.