CARAMELISED ONIONS
Soft, richly flavoured caramelised onions are a wonderful accompaniment to cold meats, pates and terrines, and make a great base for savoury tarts. They’re very easy to make at home – you simply cook the onions slowly to caramelise their natural sugars, while the brown sugar and balsamic help the process along. If you make a big batch, cover tightly and they’ll keep for up to three weeks in the fridge.
- 2 tablespoons olive oil
- 3 large red or brown onions, sliced
- 2 tablespoons brown sugar
- 1-2 tablespoons balsamic vinegar
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 the caramelisation process.
Cook onion over low heat for a further 5 – 10 minutes, stirring occasionally, until sticky and caramelised.
Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.
Photo: Lettie Terburgh
