Ingredients
1kg red onions
peeled and sliced into rings
2 tbsp olive oil
6 tbsp brown sugar
¼ cup balsamic vinegar
Equipment
- 1 frying pan
- 1 lid
- 1 airtight container
- 1 sterilised jar
Instructions
- Heat the oil in a lidded frying pan and place the onions in. Toss to coat in oil and put the lid on the frying pan and turn the heat to low.
- Cook for 15-20 mins until they collaspe, stirring occasionally to make sure they aren’t browning.
- Add the brown sugar and balsamic vinegar and stir over the heat to dissolve the sugar. Simmer for 5-10 minutes to get the onions carmelised with a sticky jammy coating.
- Store in an airtight container or sterilised jar in the fridge for up to 3 weeks.
Notes
Tip
My favourite way to serve these is on top of burgers. They add a delicious dimension to the flavour.
Storage
Store in an airtight container or sterilised jar in the fridge for up to 3 weeks.
