Caramelised Onions

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

  1. 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.
  2. Stir in the sugar and turn the heat low. Leave 20 minutes, stirring occasionally, until it has caramelised (sweet and sticky).
  3. Pour in the balsamic vinegar and turn up the heat. Stir for a few minutes to reduce it to a more syrup-like consistency.
  4. Serve warm – if keeping some for later, you can reheat in a microwave.

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