Recipe Wednesday: Caramelised Onions

Caramelised Onions

This recipe is so simple, but a little time intensive.

It makes any sandwich, wrap or burger tastier, so it’s worth the effort.


2-3 onions. It seems like a lot, but they cook down to next to nothing.

2 tbsps of olive oil, canola oil, or Earth Balance Butter.

1/4 cup of balsamic vinegar. If you like your caramelised onions really dark and tart, use more.

Balsamic vinegar and caramelised onions


1. Slice your onion rings. Laugh all you want, but I have super sensitive eyes and I do wear googles doing this. They fog up hugely so be careful!

2. Cook for an hour on low heat. Shuffles your onions around with a spatula, making sure they are all nicely coated.

3. Check every ten minutes or so and keep shuffling with the spatula every time you check. I am rather anxious after an incident where I burnt my onions to a nasty, charcoaly crisp, and now I have a tendency to check them every five minutes or so.

Caramelised onions

4. They should start reducing down around the 20-30 minute mark and starting to develop fond. What is fond? It’s the sticky looking bits that develop on the onion slices during the caramelisation process. It’s a word used to describe this process for the sticky residue from other veggies and meats, and it’s the basis for many pan-based sauces.

5. To make the most of this fond, you need to deglaze the onions. I usually wait until the 50+ mark of cooking and use balsamic vinegar. I splash in about 1/4 of a cup, and make sure all the slices are evenly coated. I let it cook another ten minutes and then remove the pan from the heat.

At this stage I keep a portion of the caramelised onions in the fridge for immediate use, and I freeze the rest in individual portions that I can use later.

caramelised onions


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