Serves : 1
Cooking Time : 35 minutes
The key to these slow cooked caramelised onions is a crowded pan, packing the onions close together while cooking prevents them from drying out during the long cooking time, making them soft and sweet. These onions can be used as a topping for burgers and similar recipes, or as the base of broths and stews to add a bit more depth of flavour.
Ingredients
- 1 large Onion
- Vegetable oil
Method
Cut the onion as required for the recipe, if using slices keep them fairly thick (around 1 cm), or use any size when dicing. The onions will reduce down significantly when cooked this way, so you may need to increase the amount of onions used.
A crowded pan is neccessary for this recipe, having a layer of onions in contact with the pan while more onions are piled on top. The easiest way to achieve this is by using a smaller non-stick saucepan filled about half way with onions, but it is still possible to follow this recipe with a larger frying pan by continually pushing the onions into the centre of the pan, keeping them grouped up.
Heat a drizzle of oil in the pan over a medium high heat, once hot add in the onions and stir to coat, then leave the onions for 2 to 3 minutes without stirring until the bottom layer of onions just starts to develop some colour, then stir again and reduce the heat slightly to medium. Continue cooking the onions stirring whenever the bottom layer of onions starts to have a significant change in colour (around every 5 minutes, but this will vary depending on the hob). Pack the onions together after each stir and repeat this process for about 30 minutes, the onions should initially brown unevenly, but once the onions are nearly ready they will become evenly coloured.
Soft and sweet, these onions add a great depth of flavour.
Ingredients
- 1 large Onion
- Vegetable oil
Directions
Cut the onion as required for the recipe, if using slices keep them fairly thick (around 1 cm), or use any size when dicing. The onions will reduce down significantly when cooked this way, so you may need to increase the amount of onions used.A crowded pan is neccessary for this recipe, having a layer of onions in contact with the pan while more onions are piled on top. The easiest way to achieve this is by using a smaller non-stick saucepan filled about half way with onions, but it is still possible to follow this recipe with a larger frying pan by continually pushing the onions into the centre of the pan, keeping them grouped up.
Heat a drizzle of oil in the pan over a medium high heat, once hot add in the onions and stir to coat, then leave the onions for 2 to 3 minutes without stirring until the bottom layer of onions just starts to develop some colour, then stir again and reduce the heat slightly to medium. Continue cooking the onions stirring whenever the bottom layer of onions starts to have a significant change in colour (around every 5 minutes, but this will vary depending on the hob). Pack the onions together after each stir and repeat this process for about 30 minutes, the onions should initially brown unevenly, but once the onions are nearly ready they will become evenly coloured.
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