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.
Perfect for adding to pasta, quiches or topping burgers and sausages. It also goes really well with the Christmas turkey!
Caramelised Red Onions
- 2 tbsp Olive oil
- 3 Large red onions, sliced
- 2 tbsp Brown sugar
- 1-2 tbsp Balsamic vinegar
- 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.