Caramelised Onions
Don’t make the mistake of thinking that caramelised onions are a meal unto themselves. That being said, if done right, it will be hard to stop eating them. Always remember… They are a condiment, not a main!
As such they will make a great accompaniment to steak or hamburgers.
Ingredients
| - 3 Large Onions | - 1 tbsp Butter |
| - 2 tbsp Brown Sugar | - 1 tsp Balsamic Vinegar |
Instructions
Halve and slice the onions. Place into a pan with the butter and heat over a low heat for approximately 20 minutes or until they become clear, soft and golden. If the onions appear to stick to the pan at any point feel free to add a little water (or beer!) to free them up.
Add the brown sugar and vinegar and continue to cook for a further 5 minutes or until the sugar has dissolved and the vinegar has reduced. The end result (which you should taste to check) will be a sweet, chutney-ish flavour.
Feel free to use straight away, although it will keep for a couple of weeks in a sealed container in the fridge.