Caramelised Onions
Ingredients listed are per person
This is part of an attempt of The home made burger challenge. In this, I make a beef burger, however these caramelised onions are vegetarian (I make them vegan, by not using butter) and work well with a variety of dishes, from (vegan) burgers and pizza to sandwiches and pasta etc.
Caramelised onions
Time: Up to an hour.
Cooking time cannot be cheated
Ingredients
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1/2 onion
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1/2 - 1 tbsp olive oil/butter1 (or other oil/fat)
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balsamic vinegar (for deglazing, other liquids e.g. water, stock, alcoholic beverage also possible)
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brown sugar (optional to taste, I prefer light/dark muscovado)
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salt
Recipe
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Thickly slice onions (~a few mm, otherwise they are more likely to burn if too thin, due to a long cooking time)
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Heat oil(/butter) in pan, to no more than a medium heat
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Add onions, lower temperature
Notes: Cooking at a low temperature is essential for the slow caramelisation process. Regular stirring helps prevent problems such as burning and gives a more even caramelisation
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After ~10 minutes add a pinch of salt
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Keep cooking for further ~30 minutes, until onions are caramelised, using deglazing liquid (traditionally balsamic vinegar) to deglaze the 'frond' to add more flavour
1 Either all oil or a mix of oil and butter, but not all butter. I use entirely oil
Photos
At start of cooking:
At end of cooking:
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