Friday, 1 March 2013

Easy peasy caramelised onions

Caramelised onions are possible one of my favorite foods. A dollop will cheer up a boring sarnie, give a cheeseboard a bit of oompf and is the basis for many tasty things. The snag is that most recipes take forever to cook and need to be stood over slowly stirring the onions lest they burn. This recipe evolved from laziness and having too much to do.

700g red onions
1/4 pint water
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil

1. Slice the onions as thin as you can be bothered too. It is worth taking a bit of effort over, unless they make you cry in which case just do what you can bear to do.
2. Put the sliced onions into a large saucepan and add the water, sugar, balsamic and oil.
3. Heat till boiling then turn it down to simmer for around half an hour. Aside from the odd poke you can pretty much leave it alone now. The water isn't 'correct' but it helps the onions to soften without you having to keep watching them.
4. After half an hour the onions will be soft and the water pretty much gone. Turn the heat up and keep stirring till there is no more liquid and the onions look pretty caramelised.

Top Tip: If you find it a bit too sweet then add a squeeze of lemon juice and mix in thoroughly. keep adding until it suits your taste buds.

Put into a jar and allow to cool. Store in the fridge. It will keep for at least a week. To be honest I've never tried eating it later than that as it usually goes really fast.

Top Tip: If you put the top on the jar while the onions are still warm you will get a vacuum effect which will help increase the shelf life a bit before it's opened.

Cost: about £1

Time taken: 45 minutes but you can cook supper at the same time.

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