Monday, September 18, 2006

Caramelised Onion Recipe

We used red onions in this recipe but white or brown onions could also be used. This caramelised onion is delicious on a pizza.

Makes about 2/3 cup of caramelised onion.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

2 medium-large onions (about 300g onion, before peeling)
1 tablespoon oil
2 teaspoons balsamic vinegar
Salt, to taste

Peel and finely slice onions. Heat oil in a medium saucepan over medium heat. Add onions, balsamic vinegar and salt and stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to colour too much or catch on the bottom of the saucepan, reduce the heat. If they don't seem to be doing anything, increase the heat so they are gently sizzling. ©

Reduce heat to medium-low and cook for another 10 minutes, stirring frequently.

Cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for a further 30-40 minutes or so, until onions have reached the desired colour and texture. Store in an airtight container in the refrigerator.


Anonymous Anonymous said...

I always wondered how to properly make caremalised onions..thank you!

19/11/06 5:34 am  
Anonymous Anonymous said...

Great instructions.

Great results.



7/3/07 8:28 pm  
Anonymous Anonymous said...

These are nice instructions. However, having now made it many times I would add:
1) Use butter rather than oil -- gives a yummier, more caramelised, slightly tangy flavour. Use red onions.
2) Do the first bit of cooking on quite a high heat and make sure the onions go well brown. Then, after about 5-10 mins ...
3) cover the pan with a tight fitting lid and turn the heat to the absolute minimum and cook for a further 30 mins to 1 hour, turning occasionally -- the longer the better.

30/3/07 10:30 pm  
Anonymous Anonymous said...

thanks i've been looking for a proper recipe for ages and the minute i saw this one i new it would work a treat and how right i was
thanks so much xoxoxox

10/5/07 7:39 pm  
Anonymous Anonymous said...

definately use butter instead of oil and add some brown sugar rather than salt for a sweeter taste!

2/7/07 1:39 pm  
Anonymous Anonymous said...

i was wondering if anyone has used this as a base for french onion soup? i tried making this soup before and found that the onions didn't carmeliase as much as i would have liked. I think using the tips here will help -assuming that the same technique can be applied when using white onions? Also, should i leave out the balsamic vinegar? thanks in advance!

10/3/08 10:00 pm  
Blogger Amanda and Debbie said...

White onions are suitable for use in this recipe. If using the caramelised onions for French onion soup, we'd omit the balsamic vinegar (unless it is an ingredient in your soup recipe).

12/3/08 3:16 pm  
Anonymous Anonymous said...

If I want to cook them in advance how long will they keep in the fridge for?

12/7/08 6:08 pm  
Blogger Amanda and Debbie said...

You could store the caramelised onion in a covered container in the refrigerator for up to four days.

15/7/08 8:52 pm  
Anonymous Anonymous said...

These arer fantastic on a pizza base with some pears - just like a restaurant

24/10/08 7:17 pm  
Anonymous Anonymous said...

I have ben experimenting with caramelising onions, for some time now.
I usually add 3 tablespoons of brown sugar, with salt pepper, and a few finely choped chives, or parsley, added at last minute. I cook on high for about 5 mins, then turn down lower, and the onions taste really sweet.

20/12/08 4:29 pm  
Anonymous Anonymous said...

For a similar result but a sweeter, tangy taste, in butter, fry onions til just clear, then add 2tbs (or to suit amount) of good quality BBQ sauce and continue to cook until browned. Delicious!

16/11/10 12:34 pm  

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