Quick Caramelised Onions
These Quick Caramelised Onions are packed with flavor and have a delightful sweetness. Top your burger, grilled cheese, pizza or platter!
Servings: 8
Calories:
Ingredients
- 4 large red onions Note 1
- 2 tablespoons olive oil Note 2
- 1 tablespoon butter Note 3
- 2 tablespoons balsamic vinegar Note 4
- 2 tablespoons brown sugar Note 5
Instructions
- Onions: use a knife and cutting board to peel the skin from the onions and slice them into thin rounds. Next use your fingers to separate the onions rings and push apart any thick chunks of onion.
- Cook: place a large sauce pan on the stove top, add the olive oil and turn the heat to high. Next add the sliced onions and sprinkle with salt. Cook, stirring every now and then to ensure that the onions don't burn till the onions soften.
- Butter, sugar and balsamic vinegar: at the 10 minute mark, turn the heat down to medium-low add the butter to the pan, stir as it melts then add both the balsamic vinegar and the brown sugar. Keep reducing the heat to low then stir and let the onions caramelise. Allow the onions to cook for an additional 10 - 15 minutes until they are moist and juicy.
- To serve: use the onions as a burger topped, on a cheese platter, stirred through pasta or tart filling.
Notes
- Note 1 - Red onions: my preference when making this recipe. They are naturally sweeter than white onions and allow us to get fantastically sweet (but not overly) tasting caramelised onions. If you want to use brown onions or a combination of brown and white onions, you can.
- Note 2 - Olive oil: we use a little bit of olive oil to cook the onions. For an alternative you can use another neutral flavored oil such as canola, sunflower or avocado oil.
- Note 3 - Salt: we use a little bit of salt to season the onions. Cooking salt is recommended over table salt.
- Note 4 - Butter: we add a small amount of butter after the onions have softened to help them stay moist and juicy. As we are using salt in the recipe as a sperate ingredient, unsalted butter is recommended. If you want to omit the butter, you can add a splash (about 2 teaspoons) of tap water as this will help to create the same effect ie extra moist and juicy cooking environment.
- Note 5 - Balsamic vinegar: the balsamic vinegar helps to create an aromatic depth of flavor in the recipe.
- Note 6 - Brown sugar: this combined with the vinegar and heat is how we caramelise the onions.
- Note 7 - Measurements: an Australian tablespoon is used for the recipe, this measures 20 ml.
- Note 8 - Volume: the recipe will make about 2 cups of caramelised onions.