Caramelising onions

In comparison to European methods, our process for caramelising onions is hotter, faster and oilier. The onions should be diced finely – a greater surface area allows for more caramelisation. The process takes 15–20 minutes, and the heat should be fairly high. Pay attention, and stir the onions very frequently. They need to cook evenly, without any parts of the mixture beginning to stick or burn. If this begins to happen, add a spoonful of water, and loosen any stuck pieces. This will help the mixture to achieve a uniform caramelisation. The end result should be a dark, savoury, rich brown (not a light golden colour) with plenty of depth as well as sweetness (pic 1).