You asked for it… So here we have my caramelized onions recipe. I made this for the first time last week to go into my courgette & caramelized onion bread – recipe to come next week. It didn’t disappoint. I plan to make a big batch this week, as it will keep (like jam) in sterilized jars. This recipe is for 1 onion, but you can scale it up to make a batch. I used a red onion as I think the flavour is much nicer than white onions. Here we go…
- 1 medium / large red onion
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
Chop the onion nice and small, and heat slowly in a saucepan with the olive oil for 5-10 minutes until the onions start to tinge brown. Add the brown sugar and balsamic vinegar and mix well. Allow to cook gently for another 10 minutes. Enjoy your gorgeous accompaniment or pop in some sterilised jars to keep for later.
- Add to sandwiches, rolls, pittas, bagel and wraps – to make a twist on a classic cheese or tuna sandwich perhaps?
- Use as a delicious pizza topping
- Add to a pasta or couscous salad
- Enjoy as a jacket potato topping with some reduced fat sour cream
- Use it to jazz up a savoury omelette
- Add to mashed potato with a little cheese sprinkled on top
- Add to your bread recipe – remember to reduce the water volume to account for the extra moisture in the caramelized onions