Caramelised red onion works well as a topping for tarts or baked potato, or in pasta dishes, it’s also great in sandwiches. Add some the next time you make a cheese toastie/grilled cheese and thank me later
There are no weird tricks with this, you just need to give the onions plenty of time to cook. I made these in 45 minutes, you can’t really rush or mess with them too much, as this may interfere with the caramelisation
You’ll need;
- Four red onions, remove the top and root. Then slice them from root to tip, try to slice them as evenly as you can, this will ensure they cook evenly
- One tablespoon of oil
- A pinch of salt
- 100ml of liquid to deglaze the pan
Method;
- Add the oil into a large frying pan over a medium low heat. Add the onion and sprinkle over the salt. Leave the onions to cook, stirring every ten or fifteen minutes
- Once they’re cooked, use the liquid and deglaze the pan to lift off anything stuck to it. What liquid you use is up to you, you could use wine, broth, beer, vinegar, balsamic vinegar, or a combination of things
- Stir the liquid through the onions, making sure to lift anything off and stir it through the onion. Once the liquid reduces, the onions are ready to use
