Back to Basics 101: Caramelised Onion

Super quick post today 'cause I'm in the midst of planning this massive week of posts (hint: studio ghibli). This is the first in a series I'd like to call 'Back to Basics', simple recipes that can be used everyday, with ingredients that you've probably got in the cupboard. So let's get started!

I'm pretty sure everyone knows how to fry onions

But you'd be surprised, once I burnt a whole pan of onions to charcoal

 The thing I like about the recipe is that it's so adaptable; as it stands now, this recipe makes a sweet, sticky caramelised onion, but it's a matter of playing around with the proportions until you find something that works for you! You can decrease the sugar, increase the vinegar, or play around with the types of sugars that you use. I find brown sugar gives the best result because it imparts a richer caramel flavour, whereas regular white sugar lacks the molassy flavour, but it all comes down to personal preference.

IT BEGINS

sho schweet and schticky

Reduced in volume, increased in stickiness

So good

Also with Christmas coming up, why not give the gift of onion breath via caramelised onions? I'm planning to make this in bulk, then pack it into jars and distribute with home-made dukkah. Just be sure to sterilise the jars first: either by placing them in boiling water for ~10 minutes, then letting them steam dry; using an oven for jars with non-plastic lids; or a dishwasher on the highest temperature setting. Wrap the jars with some twine and festive ribbon, and voila!

Put it into your sandwich for a BOLT: bacon, onion, lettuce and tomato

Caramelised Onion

WHAT YOU'LL NEED:

• 2 medium sized brown onions
• 1 Tbs brown sugar
• 1 Tbs butter/margarine
• 2 Tbs balsamic vinegar
• Sea salt to taste

METHOD

1. Peel the onion then chop in half and finely slice the onions (~0.5cm width)
2. Heat up ~ 1Tbs of oil in a frypan until hot, then add onions to the pan
3. Fry onions, stirring occasionally, until browned
4. Add sugar, butter/margarine and vinegar into the pan and stir everything until combined
5. Add sea salt to taste
6. Reduce the volume of the liquid until approximately halved
7. Transfer to a plate and enjoy!

Happy slothing!!

xx