Caramelised onions on a toasted cheese sandwich,with steak and sausages or on crackers and cheese is sublime. I have at least one jar stuffed in the pantry as I make this recipe a few times a year to stock up. Jars of caramelised onions would make a lovely gift too.
I have a few recipes I’ve used and this is one of my favourites – I have two favourites. This one is from a newsletter sent around school full of recipes for the jam stall at the annual fete. It is pretty darn tasty.
The joy of caramelised onions is that it has so many uses. Mostly I serve it with crackers and cheese. Tonight I was cooking up some sausages, mashed potato and sauteed green beans so I heated up a cup of the caramelised onions with about a cup and a half of beef stock and a splash of marsala for a caramelised onion gravy. Yum. Or add more beef stock to make a Onion Soup.
Slicing up the onions is the hardest part of this recipe. I don’t know if popping the onions through the food processor on a slicing attachment is the answer – mine is broken. I have tried wearing goggles, breathing just through my nose, breathing just through my mouth, closing my eyes (a bit dangerous), holding water in my mouth. None of them worked. Just be prepared for the waterworks.
caramelised red onions
2 tablespoons olive oil
1kg red onions, peeled and finely sliced
125ml red wine
75ml balsamic vinegar
6 tablespoons brown sugar
Heat oil in a heavy based pan over a medium heat. Add the onions and a little sea salt and cracked pepper. Cook for 15 minutes so the onions start to soften, stirring occasionally.
Add wine and vinegar and stir. Cook for a couple of minutes then add the sugar and stir well. Leave to simmer over a low heat for about 45 minutes, stirring from time to time. Once most of the liquid has evaporated spoon into hot sterilised jars and seal immediately. Makes about 4 cups.