READY IN
27 mins

Caramelised Onions

Recipe by Graham

Soft, richly flavoured Caramelised Onions are a superb accompaniment to cold meats, patés and terrines, and also make a great base for all sorts of savoury pies and tarts. You can make a big batch and they'll keep for up to three weeks in the fridge in a sealed container. (Useful if you want a snack like Sticky Sausage in a Roll)

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.