caramelise onions

Townsville Bulletin - - NQ Life -

The rich, sweet flavour of caramelised onions works per­fectly as a tart top­ping, a rich soup base, in frit­tatas, and can transform a sim­ple steak sand­wich into gourmet fare. Any va­ri­ety of onion can pro­duce a sweet and sticky re­sult, but one of the most com­mon mis­takes is to cook them too briefly. This recipe makes about 1/ 3 cup of caramelised onion.

What you will need Two medium sized onions; 2 tbs olive oil; fry­ing pan with cover; sprig of rose­mary; bay leaf.

Hints and tips Don’t use a non-stick pan, as the onion needs to catch on the base to brown. How to:

1. Thinly slice two medium onions. Heat 2 tbs of olive oil in a fry­ing pan. Add the sliced onion, a sprig of rose­mary and a bay leaf. Stir to coat the onion in oil.

2. Cover the pan and cook the onion slowly over low heat. There’s no need to add sugar - the onion’s nat­u­ral sug­ars will grad­u­ally caramelise.

3. Cook the onions, stir­ring oc­ca­sion­ally, for about 30 min­utes un­til soft and golden brown. Dis­card the rose­mary and bay leaf and serve, or store in an air­tight con­tainer in the re­frig­er­a­tor.

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