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27 mins
Caramelised Onions Recipe

Caramelised Onions

Graham

Recipe by  

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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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

  1. 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.
  2. 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 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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