A great recipe to provide a versatile accompaniment or basis for many dishes and applications.. from a simple pizza or hot dog topping, to an element or ingredient for a refined fine dining dish.
The key is being patient with them during the cooking process.. with a slow, gentle cooking approach you will achieve a soft, caramelised sweetness to the onions. If it’s left til the last minute and you try to rush it on a high heat, the onions will not be cooked correctly and more than likely end up representing something that looks like it was left on the BBQ for too long.. Once cooked, they keep well in the fridge for a few days so just be organised and make well in advance, job done 😉
- Peel and cut onions in half
- Slice the onion as finely as you can, so a sharp knife is essential.. if the sharpest knife you have is no sharper than your cutlery then maybe it’s time to think about investing in a new one… 😉
- Place butter then the onions in a pan and put on a low heat
- Cook gently with a lid on for 10 mins, stirring occasionally. Onions are full of water so this will help draw out the water and break the onions down to a smaller quantity more rapidly
- Remove lid and continue to cook for 1-1.5 hrs, stirring every 10 mins minimum until the onions appear nicely caramelised and are sweet to taste
- Drain off butter which can be used again for cooking other things, or great mixed in mashed potato for example
- Now your caramelised onions are ready
This technique works well with other onion varieties too including various white or red onions and shallot varieties also.
Happy cooking all!