Rich Caramelised Onions

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. Lets not forget hotdogs, burgers and some wonderful Mature cheddar cheese. Also 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. I always make a nice big batch so I have extra left over to enjoy for a few weeks, cover tightly and they'll keep for up to three weeks in the fridge.

This list of Ingredients will make enough for three people to enjoy in burgers and hotdogs. You can always double up the quantities to make extra scrummy yummy rich caramelised onions
                               
Ingredients (enough for three)
                   

• 2 tbs olive oil
• 3 large red or brown onions, sliced
• 2 tbs brown sugar
• 1-2 tbs balsamic vinegar

This recipe only takes two simple steps.

                                   

1. Heat oil in a large frying pan 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 (and as we know burnt onions are never nice) so take it nice and slow.

2. 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. (I use sterilised jars as I have lots of them from my Jam and Chutney making)

Enjoy these wonderfully well with soooo many wonderful food.