The rich, sweet flavour of caramelised onions works perfectly as a tart topping, a rich soup base, in frittatas, and can transform a simple steak sandwich into gourmet fare. Any variety of onion can produce a sweet and sticky result, but one of the most common mistakes is to cook them too briefly – give them the time they deserve and this often-underestimated bulb can work magic.
This recipe makes about 1/3 cup of caramelised onion.
What you will need
- Two medium sized onions
- Kitchen knife
- Chopping board / surface
- 2 tbs olive oil
- Frying pan with cover *see Hints and tips
- Sprig of rosemary
- Bay leaf
- Wooden spoon
Slice and add onion to pan
Thinly slice two medium onions. Heat 2 tbs of olive oil in a frying pan. Add the sliced onion, a sprig of rosemary and a bay leaf. Stir to coat the onion in oil.
Cover the pan and cook the onion slowly over low heat. There’s no need to add sugar – the onion’s natural sugars will gradually caramelise.
Cook until golden brown & store
Cook the onions, stirring occasionally, for about 30 minutes until soft and golden brown. Discard the rosemary and bay leaf and serve, or store in an airtight container in the refrigerator.