Further in my quest for something new and tasty (see: bean-burgers), I thought I’d take the extravagant step of caramelising some onions. It tasted really good, but took quite a while – in terms of stovetime rather than effort. Recommended with a baguette, and with or without some steak alongside!
The quantity’s pretty subjective, with the below being probably enough for a 1-person sandwich topping, or for 2 people having it with some meat. Double or triple if you want and it’ll keep for at least a few days.
1 large onion, finely sliced (but in long strips rather than mincing it)
2 tsp sugar
3 tbsp balsamic vinegar
- Soften the onion in a large frying pan or pot for 5-8 minutes over a medium heat, in 1tbsp of oil and a pinch of salt and pepper.
- Stir in the sugar and turn the heat low. Leave 20 minutes, stirring occasionally, until it has caramelised (sweet and sticky).
- Pour in the balsamic vinegar and turn up the heat. Stir for a few minutes to reduce it to a more syrup-like consistency.
- Serve warm – if keeping some for later, you can reheat in a microwave.