Caramelized Onions
A community recipe by MonaFinnNot tested or verified by Nigella.com
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Put all the ingredients in a kettle, simmer on medium low heat until a thick, caramel-like mixture has surrounded the onions and given them a dark colour. Be careful not to let it burn; you can lower the heat towards the end. Store in a glass jar in the fridge. This will keep for weeks if not months.
Put all the ingredients in a kettle, simmer on medium low heat until a thick, caramel-like mixture has surrounded the onions and given them a dark colour. Be careful not to let it burn; you can lower the heat towards the end. Store in a glass jar in the fridge. This will keep for weeks if not months.
Introduction
Instant flavour to all stews, gravy and ragu as well as a gorgeous side dish; a cheap & easy way to a great result!
Instant flavour to all stews, gravy and ragu as well as a gorgeous side dish; a cheap & easy way to a great result!
Ingredients
Serves: 700 grms or ? litre
Metric
Cups
- 100 millilitres balsamic vinegar
- 50 millilitres red wine
- 50 millilitres treacle
- 100 millilitres caster sugar
- ½ kilogram red onions (sliced)
- 3½ fluid ounces balsamic vinegar
- 1¾ fluid ounces red wine
- 1¾ fluid ounces molasses
- 3½ fluid ounces superfine sugar
- 1⅛ pounds red onions (sliced)
Method
Caramelized Onions is a community recipe submitted by MonaFinn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can use red or yellow onions and add shallots or garlic cloves to bring in new flavours.
You can use red or yellow onions and add shallots or garlic cloves to bring in new flavours.
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