Caramelised red onions are cooked low and slow until they are deeply golden and sweet. The onions will get jammy and become so addictive you’ll be snacking right out of the pan.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
From turkey to sprouts, prawns to mince pies, here are some festive recipes to try this Christmas. Eat, drink, and be merry!
Don’t forget Boxing Day and all those lovely leftovers. Try making a tray bake or even a macaroni cheese!
Perfect for adding to pasta, quiches or topping burgers and sausages. It also goes really well with the Christmas or Thanksgiving turkey!
Caramelised Red Onions
Ingredients
- 2 tbsp Olive oil
- 3 Red onion large, sliced
- 2 tbsp Brown sugar
- 1-2 tbsp Balsamic vinegar
Conversions
Instructions
- Heat the oil in a large frying pan over a low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring them 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 the onions are softened and tinged golden, add the sugar and balsamic vinegar, this will start the caramelisation process. Cook the onions over low heat for a further 5-10 minutes, stirring occaisionally, until sticky and caramelised.
Goes well with
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