Caramelised Onion Recipe 2

I have blogged Caramelised Onion in my Mejadra Recipe but this recipe is slightly different and worth a place. Caramelised Onion adds the gourmet touch to meals.
2 red onions (any type of onion has sugar in it and will caramelise)
2 Tblsp olive oil
sprig of rosemary
1 bay leaf
1 tsp of balsamic vinegar, optional
Thinly slice the onions into circles.
Heat the oil in a frying pan. Use a pan that is Not non-stick. I use my iron wok which has the added advantage of adding iron to the onions. The onions will catch on the bottom and brown.
Place all the ingredients except the vinegar in the pan . Stir to coat well. No sugar is needed as the onion’s natural sugar will caramelise.
Cover and cook for 30 minutes, stirring occasionally until the onions are soft and brown.
Remove the rosemary and bay leaf. Add the balsamic vinegar and cook until the moisture evaporates. The balsamic vinegar is optional but adds richness and colour to the onions.
This recipe makes one third of a cup of caramelised onions. The recipe can be multiplied to the amount you require but the cooking time is about the same.
Store in an airtight container in the refrigerator.
Caramelised onion is perfect on top of many recipes, hors-d’oreuvres , soups, snacks and in sandwiches.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Hors-d'Oeuvre, Main course, Soup, Uncategorized and tagged , , , . Bookmark the permalink.

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