I think it’s too late to wish you a happy new year, oops. I hope your year has started happily, healthily and with promise though, and with lots and lots of tasty grub. I’ve been away for a wee while (concentrating on health and finding balance in my life – I think we die trying, right?!) and now I have a bumper backlog of recipes and stories from here there and everywhere to share with you: falafel, kedgeree, and Stilton and caramelised onion muffins; pintxos adventures in San Sebastian, and tales from Venice…
Where do I start? At the beginning, I think: a foolproof recipe for sticky, sweet, caramelised onions that pack a serious flavour punch. If you’re crazy enough to be asking why you need these in your life, my answer to you is simple. You need them for my Stilton and caramelised onion muffins recipe tee hee. But they also make a mean filling for buckwheat crepes combined with soft goats cheese, or a topping for homemade pizza. Also outstanding eaten with a cheese board. Or your finger.
The only annoying thing about caramelised onions is that they are proof that patience is a virtue. But do not rush them and you will be rewarded handsomely. And oh my, is it worth the wait.
To patience and balance.
Oh my caramelised onions
Makes a small pot
– 1 tablespoon vegetable oil
– 2 onions (about 120g), roughly diced
– 2 tablespoons soft dark brown sugar
– 2 tablespoons balsamic vinegar*If you’re dairy-free, omit the butter and just double the quantity of oil.
Heat the butter and oil in a wide-based pan on a medium heat. Once simmering away, add the onions and coat in the butter and oil. Leave to soften on a low-medium heat, stirring every few minutes, until starting to brown around the edges – about 15 minutes. Tip: If they’re crisping up, turn the heat down. Do not let them burn!
Add the sugar, vinegar and a couple of tablespoons of water, stir and pop the lid on. Cook for another 35 minutes or so until the onions have caramelised. Tip: You’re looking for soft, sticky and sweet – if the onions aren’t quite there, leave them a little longer. If they’re a little dry, add another splash of water. It’s all about tasting as you go with this one as some onions are juicier than others!
Will keep in an airtight container in the fridge for a few weeks.
Source: Recipe and photos by pip & little blue.
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