More recipe ideas for onions

Caramelised Onions

– Thinly slice 3-4 large brown onions (about 600g). Heat 1 tablespoon of olive oil in a frying pan over a moderate heat. Add the onions along with a generous pinch of salt to draw out the moisture. Saute, stirring regularly, until the onions are golden and caramelised, about 25-30 minutes. Check the flavour, adding 1-2 teaspoons brown sugar to sweeten to taste, and a splash of balsamic vinegar. Cool then transfer to a jar. Store in the fridge and use within 2 weeks. Use in tarts and quiche, toastie sandwiches, or use in an onion dip (see previous page) using thyme in place of chives.

Caramelised Onion Tart with Olive Oil Pastry

– Combine 2 cups plain flour, ½ teaspoon salt, ½ teaspoon baking powder, 100ml olive oil and 100ml warm water. Knead briefly into a firm dough then rest for 30 minutes. Make a batch of caramelised onions. On a lightly floured bench, roll the dough into a large round 4mm thick and 30cm wide. Place onto an oven tray and spread evenly with the onions leaving 2-3cm space around the edge. Crumble over 200g feta and drape with 8-10 anchovies (optional). Fold over the edge of the pastry to make a border. Bake at 200C (180C fan bake) for 25-30 minutes. Serve with a green salad.

Onion skins for stock

– Collect onion skins and offcuts, carrot ends, celery leaves and parsley stalks. To make a pot of stock, per litre, add a handful of onion skins and vege offcuts directly from the freezer. Add aromatics such as herbs and peppercorns. For chicken or beef stock, slowly cook for 2-3 hours; make vege stock by simmering for 30-40 minutes. Strain and season to taste.