READY IN
27 mins
27 mins
Caramelised Onions
Preparation Time: 2 Minutes
Cooking Time: 25 Minutes
Ingredients for Caramelised Onions
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
duck (or goose) fat
3 large
onions
½ teaspoon
salt
2 tablespoons
Demerara (turbinado) sugar
2 tablespoons
balsamic vinegar
How to Cook Caramelised Onions
- Peel and slice the onions. Melt the duck fat (or goose fat) in a large frying pan (skillet) over a low heat. Add the onions and the salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from sticking.
- When the onions have softened and are tinged golden brown, add the sugar and balsamic vinegar to start the caramelisation process. Cook over a low heat for a further 5-10 minutes, stirring occasionally, until the onions are sticky and caramelised.
GRAHAM'S HOT TIP:
You can either use caramelised onions immediately, or you can store them in the fridge, in a sealed jar or container, and use when required.
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