Caramelised Onions
Our homemade, caramelised onions are sweet, sticky & jammy. These are cooked low & slow and work great with steaks, burgers, sandwiches, salads & lots more.
Servings: 6 People
Equipment
- Large Saucepan
Ingredients
- 6 Brown Onions (See Notes)
- 75 g Butter
- 1 tbsp Vegetable Oil
- 2 tsp Balsamic Vinegar
- 40 g Dark Brown Sugar
- 1 tsp Finely Chopped Thyme
Instructions
- Trim the tops & bottoms off the onions, cut in half then peel the skins off. Use a sharp knife to slice the onions, fairly thinly.You can keep the onions trimmings for making stock with!
- Next, add the butter & veg oil into a large saucepan then set over a low heat. Let the butter melt then add in the sliced onions & a generous pinch of sea salt.
- Cook the onions, stirring regularly until they turn a deep, golden brown. This will take at least 45 minutes.It's best to stir the onions more frequently as they begin to caramelise, to prevent them catching on the bottom of the pan.
- Once your onions are caramelised, deglaze the pan with the vinegar then stir in the brown sugar & thyme. Continue cooking for another 10-15 minutes, until sticky & jammy then remove from the heat.
- Serve the onions straight away or alternatively, let them cool down then store in the fridge (they're best served at room temperature!).
Notes
1. To Cook On An Aga - Cook the onions on the simmering plate.
2. Onions - Brown onions work best for caramelising as they have a naturally higher sugar content. Although white or red onions will work as well.
3. Storage - If you're not serving these onions straight away, they should be stored in the fridge & used within 4 days. I'd recommend serving them at room temperature though.