How to caramelise onions

The secret to great caramelised onions is to give them the time they need to become sweet and jammy. Cooking the onions low and slow for as long as an hour draws out their natural sugars which eventually caramelise, completely transforming the flavour and texture of the onions. Caramelised onions are a delicious addition to salads, pizza, soups, burgers, steaks, sauces…anything! Try out this caramelized onion & pecorino strata with roast tomatoes or this lip-smacking potato tart with caramelised onion topping. How to caramelise onions INGREDIENTS 4 onions 2 tbsp oil 2 tbsp butter Optional: A splash of balsamic vinegar or red wine 2-3 tsp brown sugar METHOD Peel the onions. Slice them in half and cut into thin half- rings. Heat oil and butter in a large frying pan over medium-low heat. Once hot, add the onions.┬áCover the frying pan with a lid and cook low and slow for about 10 minutes or until onions are completely softened. If the onions start to crisp up or burn, reduce your heat further. Remove the lid from the frying pan and season the onions with salt – this help to draw out any excess moisture. Continue to cook the onions until … Continue reading How to caramelise onions