These sweet and sticky onions are my favourite fried onions by far. They're great on burgers and hot dogs, with bangers and mash and as a topping to liven up any tart or quiche. The recipe is simple and slow but definitely well worth the wait!
I recommend you always use a good quality balsamic vinegar. Be prepared to pay around £8 to £15 for a 250ml bottle and make sure it has Aceto Balsamico on the label.
1 Tbsp olive oil
1 tsp soft brown sugar
250g white onions sliced and broken up
1 Tbsp balsamic vinegar
Heat the olive oil over a medium heat. When the oil is hot, add the sugar & mix well with the oil. Stir in the onions with the oil. Add the balsamic vinegar & mix well. Keep stirring every 5 minutes until you get the shade of onions you require. I like mine mid to dark brown!
If you’re making the balsamic caramelised onions to use straight away, cook them as above. If you’re planning on using them as a topping on a baked tart, undercook them slightly and let the baking process finish them off.