Caramelised red onions

Caramelised red onions brought to you by New Zealand Woman's Weekly.

By Nici Wickes
  • 30 mins cooking
  • Print


Caramelised red onions
  • 3 red onions
  • 2 tablespoon olive oil
  • 4 tablespoon balsamic vinegar
  • 2 tablespoon water
  • 2 tablespoon brown sugar
  • 2 tablespoon fresh rosemary leaves
  • 1/4 teaspoon salt


Caramelised red onions
  • 1
    Caramelising onions correctly takes a few tricks and a bit of patience. Firstly, the onions have to be sliced in a certain way. Cut onions in half lengthwise, peel, then slice lengthwise as opposed to across the tunnels, which is the usual way people cut onions. Slicing this way means that they cook faster. Separate the slices with your fingers.
  • 2
    Heat oil in a large saucepan, add the onions and cook gently over a medium-low heat for 10 minutes until softened, but not coloured.
  • 3
    Add the remaining ingredients and cook, stirring regularly until the liquid is reduced and the onions are soft and sticky. This will take 10-15 minutes.

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