- 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.
- 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.