Caramelized onions

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Published on 40 min side spring summer fall winter

Ingredients

  • 1 tbsp oil
  • 1 onion
  • 1 tbsp white wine (or water)
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper

Instructions

  1. Thinly slice the onion.
  2. Heat the olive oil in a frying pan. Add the sliced onion, and a pinch of salt and cook on medium to medium-low heat for 20 minutes, stirring often so the onions caramelise evenly and don't stick to the pan.
  3. After 20 minutes, turn the heat to medium-high and add the white wine and balsamic vinegar. Cook for 2 minutes until the alcohol and acidity evaporate from the wine and vinegar, scrape the brown bits from the bottom of the pan.
  4. Add honey and some pepper, then turn the heat down again, and cook for another 10 minutes, until the onions are soft and golden.
  5. Transfer to a glass jar. The caramelised onions can be used right away, and keep very well for up to a month in the fridge.

Adapted from this original recipe