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Caramelised Onions
Preparation info
- Makes
400 g
- Difficulty
Easy
Appears in
Published 2008
Caramelised onions are especially good made with the sweet golden Kununurra onions from the Kimberley region of Western Australia, which appear in spring, otherwise the red Spanish onions are also good. Serve these as a condiment, use as a tart filling or as a topping for toast or bruschetta.
Ingredients
Method
Heat the olive oil in a wide, heavy-based pan over moderate heat and cook the onions until softened and starting to change colour. Add the sugar and vinegar and cook for another 30 minutes until caramelised and sweet. Allow to cool and store in airtight container in the refrigerator, where they will keep for 2-3 weeks.