Caramelised onions add mouth-watering flavour to almost any dish. From quiches to pizzas, to burgers and grilled cheese sandwiches, this is one ingredient that will take your dish up by a notch. How to caramelise onions? Find out!
The process is time consuming, but it’s definitely going to make your cooking game strong.
Onions, butter/ olive oil, vinegar, sugar
Handpick your onions. Cut off their stems and roots, and slice them into thin slices.
Add three to four tablespoons of fat to a large pan over medium heat. Butter and olive oil both work well, you can use both together as well.
Sprinkle some salt for seasoning the onions. This will take out some of the moisture from the onions. Toss the onions so that it’s cooked well.
If the onions stick to the bottom of the pan, deglaze with a tablespoon of red wine vinegar, balsamic vinegar, or wine. Not only will deglazing pull up tasty sticky bits, it will add even more flavour to your caramelised onions.
Add a teaspoon of sugar and stir it until it the onions have reached the optimal golden-brown colour.
Store in the fridge, in a sterilised jar or plastic container, and use in your dishes when required, for the perfect taste.
They can be served hot or cold and shelf life is 3 months!