Caramelised onions

Caramelised onions

By
From
Vegan Goodness
Makes
6 burgers
Photographer
Jessica Prescott

Caramelised onions have the ability to transform any dish from OK to gourmet. They take time, but don’t need much attention, so you can pop them on and let them do their thing while you prep the remainder of the feast.

Ingredients

Quantity Ingredient
olive oil
3 large onions
1-2 tablespoons balsamic vinegar
sea salt, to taste

Method

  1. Pour enough olive oil into a frying pan (skillet) to cover the base and place the pan on a low–medium heat.
  2. Chop the onions in half, remove the skin and then chop each half into 5 mm slices or 8 wedges. Don’t cut them too thin or they will go dry and burnt before they are ready.
  3. Place the onion slices in the pan and let them slowly soften and caramelise while you go about other cooking duties in your kitchen, stirring them every 5–10 minutes to prevent sticking and to coat them in their own juices. They will go soft and translucent first and then slowly turn to an irresistible brown colour with a smell so incredible you won’t be able to resist eating one from the pan, even though it will burn the roof of your mouth.
  4. When they look done, add the balsamic vinegar and some salt and allow to cook for another 5 minutes.
  5. Use immediately, or allow to cool and then transfer to an airtight jar where they will remain good for up to a week.

Cheating

  • Low and slow is best, but some people don’t have the time or patience for this. If you want to, you can add a couple of tablespoons of brown sugar or maple syrup. This will add to the caramel flavour, but shorten the cooking time.
Tags:
healthy
vegan
vegetarian
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