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)
Caramel Shortbread 
Carpaccio Style Octopus Ingredients for Caramelised Onions
Currently displaying quantities in US Imperial Measurements
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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