When onion is caramelised to perfection it has a rich flavour and makes a great accompaniment to cold meats, patés, terrines and even a base for savoury tarts. This recipe yields about 500ml of caramelised onions that will keep for 2-3 days in the refrigerator.
15ml vegetable oil
5 large onions, sliced
a pinch of salt
30ml brown sugar
45ml balsamic vinegar
Heat the butter and oil in a large frying pan over low heat.
Add the sliced onions and a generous pinch of salt and cook for 20 minutes. Stir the onions once or twice to prevent them from catching but not too often as it will prevent the caramelisation process.
Add the sugar and balsamic once the onions are soft and golden in colour.
Cook over a low heat for another 10-15 minutes.
Stir occasionally until the onions are sticky and caramelised.