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Sunday, August 9, 2009

caramelised onions

These are a lovely accompaniment to meat, particularly, hamburgers or steak sandwiches.
They are great on pizza and a restaurant I go to always has some on their pate plates with pears and quince paste mmm.

They are easy to make and only take a few minutes. You can keep them in the fridge, but we never have any left over.

Caramelised Onions

2 red or Spanish onions thinly sliced
1/4 cup brown sugar
splash olive oil
splash balsamic vinegar

Put a splash of oil in the bottom of a fry pan and put onions in, place lid on and cook over low heat for a few minutes until soft- you may need to turn the onions a few times.
Do not brown the onions.
Add the brown sugar and stir until dissolved,
splash with a bit of balsamic vinegar and stir through.

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