Caramelized onions are great alongside cold meats, on top of steaks, in onion soup or tarts, or on top of a pizza. They’re pretty easy to make at home, and if you make a big batch, cover the container tightly, and they’ll keep for up to three weeks in the fridge.
Method of Preparation:
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Heat the oil in a large frying pan over a low heat. Add the onions and a good pinch of salt, and cook slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t turn the heat up, as you don’t want the onions to burn.
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when the onions have softened and have become slightly golden, add the sugar and balsamic vinegar – this will start the caramelization process.
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Cook the onions for a further 5-10 minutes, stirring occasionally, until sticky and caramelized.
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Use immediately, or store in the fridge, in a sterilized container, and use when you need them.
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