Marmite Caramelised Onions
These marmite caramelised onions are sweet, sticky & have a deep, unami flavour. They're super easy to make & go great in burgers, sandwiches & loads more!
Servings: 8 People
Equipment
- Large Saucepan
Ingredients
- 6 Brown Onions
- 1 tbsp Vegetable Oil
- 60 g Unsalted Butter
- 40 g Marmite
- 30 g Dark Brown Sugar
- 2 tsp Balsamic Vinegar
- 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 & sliced onions into a large saucepan then set over a low heat.
- Cook the onions, stirring regularly until they turn a deep, golden brown. This will take at least 45 minutes.You'll need to stir the onions more regularly as they start to caramelise, to stop them catching on the bottom of the pan.
- Once your onions are caramelised, stir in the marmite, brown sugar, chopped thyme & balsamic vinegar then keep cooking for another 5-10 minutes until the onions are sticky & jammy.
- Once cooked, take the pan off the heat then season the onions with freshly cracked black pepper.
- 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. Marmite - Marmite is quite salty so your caramelised onions won't need any extra seasoning. To make caramelised onions without marmite, check out our caramelised onion recipe.
4. Storage – If you’re not serving these onions straight away, they should be stored in the fridge & used within 4 days.