However, when making this delicious accomaniment, I forbid you to remove the brown sugar--it's what makes these caramelised onions sing, and well, caramelised. I've used red onions, speedily cut up with the help of Jamie Oliver's Chopping Tower which is a lifesaver when it comes to avoiding tears and cut fingers in the kitchen. You can use brown onions if you prefer, but I love the gorgeous colour of the red onions once they are caramelised, and they look rather pretty as an addition to a cheese platter with that bit of colour in them. You can also have caramelised onions with bangers and mash, on your salad and burger roll for lunch or any place you please. I like to put caramelised onion in meat pies and into rissoles and chicken burgers when I make them--that caramelised flavour really packs a punch and gets the "wows" coming out of your eater's mouths when they have swallowed.
CARAMELISED RED ONIONS (from Taste)
2 tbsp olive oil
3 large red or brown onions, sliced
2 tbsp brown sugar
2 tbsp balsamic vinegar
Heat the oil in a medium saucepan. Add the onions and the salt and stir to combine. On a very low heat and stirring occasionally, cook the onions for 15-20 minutes, or until soft and tender. (if the heat is up too high the onions may catch and burn)
When the onions have softened, add the sugar and vinegar. Cook the onion over a low heat, stirring occasionally, for a further 8-10 minutes to caramelise.
Use immediatly or store cooled in an airtight jar in the refrigerator. Makes about 1 cup, depending on the size of your onions.
Serving suggestions: Caramelised onions are great incorporated into rissoles and chicken burgers, or served on top of burgers in a salad roll. They are also great with bangers and mash, served with a selection of cheeses, or added to any savory dish.
Caramelised Red Onions