Ingredients
Units
Scale
- 1 kg onions
- 60 ml olive oil
- 1 tsp salt
- 1 tbsp balsamic vinegar
Instructions
- Peel the onions, being sure to remove all of the dry, papery outer layers.
- Chop the onions in half from top to tail, then slice into half moons, again top to tail.
- Heat the olive oil on a medium high heat. Test it's hot enough by placing one piece of onion in to make sure it sizzles.
- Add the remaining onions and salt.
- Keep moving the onions around with tongues until they become soft and juicy.
- Leave for 1 to 2 minutes without stirring. If you get some browning, change to a spatula and scrape the pan. Leave again for 2 minutes.
- If you didn't get browning, leave for another 2 minutes. If you still down't get a little browning, turn the heat up a little.
- Be really careful not to burn the onions at this point. You should settle on a heat where you can leave the onions for 2 minutes and they develop some browning.
- Continue this process for 20 to 30 minutes. By this point you should see some good caramelisation. The whole batch should have gone various shades of brown.
- Turn the heat down to a low medium heat. Continue as before, leaving for 2 minutes at a time. This will create a deeper colour and caramelisation.
- After around 45 to 50 minutes total time you should have nicely caramelised onions. Remove from the heat and stir in the balsamic vinegar.
- These will store in the fridge in a sealed container for up to a week.
- Cook Time: 55 minutes
Nutrition
- Calories: 47
- Sugar: 2
- Sodium: 119
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 1