DIP - Caramelised Onion

By Aemelia

Ingredients

• Makes about 2/3 cup of caramelised onion.
• We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
• 2 medium-large onions (about 300g onion, before peeling)
• 1 tablespoon oil
• 2 teaspoons balsamic vinegar
• Salt, to taste

Details

Adapted from exclusivelyfood.com.au

Preparation

Step 1

Peel and finely slice onions. Heat oil in a medium saucepan over medium heat. Add onions, balsamic vinegar and salt and stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to colour too much or catch on the bottom of the saucepan, reduce the heat. If they don't seem to be doing anything, increase the heat so they are gently sizzling. © exclusivelyfood.com.au

Reduce heat to medium-low and cook for another 10 minutes, stirring frequently.

Cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for a further 30-40 minutes or so, until onions have reached the desired colour and texture. Store in an airtight container in the refrigerator.