Recipe: Carmalised Onions

I am a fan of caramalised onions.  I use to buy it ready made from a gourmet shop, until my son suggested I make it myself. As it takes 30 minutes to make, I often double the recipe and have some stored in the fridge for later.   I love it on: lamb or steak, in onion tarts, on top of mash potato, hamburgers, pizza . . . . . basically it tastes great and versatile. 

  • 2 tbs olive oil
  • 3 large red or brown onions, sliced (I use the Spanish onion)
  • 2 tbs brown sugar
  • 1-2 tbs balsamic vinegar

Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Makes 1 cup



  1. I'm going to have to give that a go sometime! :)

  2. For me, the trick to caramelizing onions is to cook them *covered*, stir occasionally, and use moderately high heat. If they are covered, and they are stirred, they won't burn. I use sweet onions (not Spanish) and have never added sugar. They turn out great every time.

  3. They look great Jo. I bet they smell good too! I love fried onions but sadly, they don't agree with me :-(
    I can cook them for my hubby and I'm sure he'd enjoy this recipe.


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