Caramelised Onions

Caramelised Onions are useful for all manner of things, so worth making in large quantities as they will keep for a week or more in the fridge. You can use brown or red onions, but red onions are sweeter. I find them a really useful stock item to have on hand as they provide the starting point for all manner of delicious meals. Use them to top a Caramelised Onion and Feta Tart, or to make a hearty sauce to serve spooned over grilled steak or sausages. You can also use caramelised onions to make a really delicious and easy Onion Soup.

Ingredients:

6 large red onions

375ml water

80ml muscovardo sugar

80ml balsamic vinegar

30ml oil

5ml Sea salt and freshly ground black pepper to season

Method:

Peel onions and cut into thin wedges. Place all the ingredients into a large pot and bring to the boil. Reduce heat and simmer gently, stirring now and then, for about 40-45 minutes until the liquid has all but evaporated and the onions are very soft. During the final steps of cooking take care that the onions don’t catch and burn. Give them a stir now and then.

Remove from the heat and cool before storing in the fridge in a covered container. Serve at room temperature or reheat in a small pan. Onions will keep, covered, in the fridge for a week.