Caramelised onions

Caramelised onions

By
From
Meat
Serves
6
Photographer
Dean Cambray

Onions are one of the key building blocks in cooking as they contribute a wonderful savoury base note and a hint of sweetness too. These caramelised onions are especially good: they’re cooked long and slowly, becoming sweeter and more intensely flavoured as the natural sugars caramelise. You can eat them just on their own, dollop a spoonful into sandwiches or onto pizzas, serve them as a condiment or add them to sauces and stews.

Ingredients

Quantity Ingredient
1/4 cup olive oil
1kg onions, thinly sliced, as evenly as possible
A pinch salt

Method

  1. Heat the oil in a heavy-based saucepan or lidded frying pan over a moderate heat. Add the onions and season. Lower the heat and cover the pan. Cook for around 15 minutes, stirring frequently, until the onions have softened and collapsed down to a soft tangle.
  2. Remove the lid from the pan and increase the heat to medium. Continue cooking for a further 5–10 minutes, stirring frequently, until the onions deepen in colour to a deep golden brown. Take care not to burn them, as it is a fine line between deep caramel and burnt bitterness.
  3. Serve the caramelised onions straight away, or tip them into a sealable container with all the pan juices and store in the refrigerator for up to 7 days.
Tags:
Meat
Adrian
Richardson
La
Luna
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