Caramelised onions


  • 1 kg red onions, peeled and sliced into rings
  • 2 tbsp of olive oil
  • 6 tbsp brown sugar
  • 4 tbsp balsamic vinegar


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.


Serving Suggestions


  • My favourite way to serve these is on top of burgers. They add a delicious dimension to the flavour.
  • The natural sugars in the onions are activated by the slow cooking. The brown sugar and balsamic just round them out.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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