Caramelised Onion

02Method

1. Heat oil in a large, heavy-based pan over medium-low heat. Add sliced onions and salt.
2. Cook, stirring occasionally, for 40-45 minutes until deeply golden and soft - resist the urge to rush this with higher heat.
3. If the pan gets dry or onions start to catch, add a splash of water and scrape up any browned bits.
4. Stir in brown sugar and balsamic vinegar if using, and cook a further 5 minutes.
5. Use immediately, or cool and store.

03Notes & substitutions

• Red or brown onions both work well - red onions give a slightly sweeter, milder result.
• Butter gives a richer flavour than olive oil, though either works well.
• Add a sprig of fresh thyme in the last 10 minutes for a flavour lift.
• Vegetarian and vegan as written (without butter).

04Common mistakes

• Cooking too hot — high heat browns the outside before the onion softens through, giving a burnt-but-raw result instead of caramelisation.
• Not stirring enough — onions at the bottom of the pan catch and burn if left too long between stirs, especially in the last 15 minutes.
• Giving up too early — proper caramelisation looks unpromising for the first 20 minutes before it suddenly turns; don't mistake this stage for it not working.

05Storage & leftovers