Caramelised Onions

Caramelised onions are a great augmentation for a whole variety of dishes – homemade hamburgers, stirred through cous cous, rice or lentils, crostini toppings, with sausages or steak…  the list just goes on.  The key thing here is to have a frypan with a lid. The lid is important – the onions will caramelise so much better if covered.

1 onion, sliced into thin rounds

2 tablespoons olive oil

Heat the oil in a non stick frypan with a lid.  Break up the rings into the pan, stir through to coat with the oil, cover with the lid and reduce the heat.  You need to cook them for about 15 minutes, stirring them around regularly to ensure even cooking.


2 thoughts on “Caramelised Onions

  1. Duck Confit « The Abbotsford Kitchen's Blog September 6, 2010 at 10:20 pm Reply

    […] be hard! – shred, place on top of garlic crostinis and top with my caramelised onions: Possibly related posts: (automatically generated)Eggs Fried in Goose FatDuck Confitduck confitThe […]

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