Wednesday, 26 October 2016

Rich Caramlised Onions

Caramliased onions add a wonderful richness and mouth watering flavour to autumnal dishes - they work perfectly with braised meats. I love to serve them with oven baked sausages and creamy, buttery mash potatoes.

This onion accompaniment is a long slow cook, but it's well worth the tears and the waiting.  The lovely onion smells in the kitchen make my stomach grumple whilst waiting for them to be ready - Served with steaks or chops they add a rich, sweet flavour to any autumnal meal.

The addition of rich modena balsamic vinegar adds to the depth of flavour to the sauce bringing a maturity to them.

700g onions - peeled and finely sliced
1 tablespoon soft brown sugar
1 teaspoon sea salt flakes
2 tablespoons olive oil
2 tablespoons modena balsamic vinegar - the thicker the better
freshly ground black pepper

Place the oil, onion, sugar and salt into a heavy based casserole pan and place over a very low heat. Stir all together - allow the sugar to melt into the oil and coat the onions. Cover the pan and make sure the heat is as low as possible and leave to cook for a few hours. You can place into the oven at about 60C if you prefer. After a good 2-3 hours check on the cooking - the onions should have become very soft and syrupy but still have their shape. You can carry on cooking if you with - they wont harm just get softer, more sweet and sticky. When your ready serve remove from the heat add the vinegar and black pepper. If the sauce is too loose - just remove the lid and allow to cook for another 30 minutes or so to reduce the liquid.