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.
What To Eat Tonight
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
Fish can be so easily spoiled by careless cooking, yet its delicate and light meat is so easy to get right if you have the right recipes.
What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.
