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Saturday, 2 April 2011

Caramelised Onion

Takes time but it is really worth it. The hardest part is slicing the onions up, the rest is done by slow cooking and a watchful eye toward the end. You need to allow about three hours. Onions are cheap, it lasts for over a week in the fridge and can be used in heaps of ways. My favourite is on biscuits with creamy/blue cheese. Turn it into a tart by spreading on puff pastry 1cm in, add some extra thyme and a little crumbled feta, bake for about 20 mins at 200C. Saute some garlic, add some white wine, when the alcohol evaporates (the booze smell is mostly gone) add some cream and 2 tbs of the onion and mix through pasta. Sandwiches, scrambled egg, salads, use your imagination. A word of warning though, 1 tbs of onion gear would be about the equivalent of 1/2 an onion, eat too much and there will be consequences.

1.5 kg onions, halved length ways and sliced
1/2 a handful of fresh thyme sprigs, stripped
2 tbs olive oil
4 cloves garlic roughly shopped
1 tbs balsamic vinegar
1/2 tbs raw or brown sugar
2 tsb garlic oil

Add some the oil to a large heavy based saucepan over a medium heat, add the onions, add the garlic, add the lid. When the onion mixture just begins to bubble, turn the heat down to medium low or less. Stir occasionally for an hour, remove the lid. Cook for a further hour stirring occasionally. In the final hour to half hour, watch more closely as it will be begin to 'catch' and brown, do not allow to burn (use your nose). When the onion starts to take on quite a dark colour, add the balsamic and sugar and continue to cook for 5 minutes. Check for seasoning, add garlic oil.

1 comment:

  1. You can through big chunks of Granny Smith apple, sultanas and cinnamon in after the onions are caramelised and sticky. Put on a lid and gently cook until the apples are tender, it's and awesome chunky apple sauce to go with pork (like char grilled Barkers Creek Pork).