Saturday, January 15, 2011

Caramelised red onions

The easiest thing to make, and great with grilled meats, pate, cheese on toast.

Just slice a load of red onions, add a splash of vinegar, any sort of vinegar will do and then loads of sugar.  Simmer gently for up to 2 hours (depends on the quantity you are making).  As they are cooking you will notice at first that the onions leech some of their colour into the liquor which becomes thin and watery, but as you continue cooking and reducing the colour comes back in to the onions.  They are ready when the onions are soft and faintly translucent, and the liquor has become a thin treacle consistency.

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