12 April 2019 Lorraine 0Comment
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I did mention I was a lazy cook, didn’t I?? Well lazy or not somedays I’ve got to put in some effort and cook like I mean it. Today was one of those days! It’s why I made a vegetarian tart, that required a little more effort. My hubby was tired of all the quick meals I’ve been dishing up of late. One of the ingredients required for my tart was Balsamic Caramelized Onions and I couldn’t just pop out to the store and get some. I had to make a plan and get some made and guess what, I actually enjoyed making them. I did make some a couple of times before but I didn’t enjoy it because the first time I burnt the onions and the second time I sliced the onion far too fine. This time it was perfect, must be my new SMEG stove working it’s magic.

Yes I have gotten rid of my rickety old stove, finally. Having a great stove makes all the difference to cooking, took some getting used to but I am loving it now.

Apart from having a stove that works well, the trick to making some decent Balsamic Caramelized Onions is firstly not to slice the onion too thin and secondly it has to cook on a really low heat. Please don’t be tempted to turn up the heat, trust me I tried that before and I was left with burnt, bitter onions. Remember the key to fabulous onions is Low and Slow. You have to keep an eye on them and give them a stir every few minutes.

Unfortunately it does take a bit of time to make Balsamic Caramelized Onions but it’s so worth the effort.

Caramelized onion can be made ahead of time and stored in the refrigerator for 4-5 days. I love adding them to tarts, pizzas and my oh so delicious toasted mushroom and cheese sandwich.

Balsamic Caramelised Onion

Course SIDE DISHES
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1

Ingredients

  • 2 large onion sliced
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar

Instructions

  • Heat oil on stovetop. Add onion and cook on a low heat for 20 minutes, stirring every few minutes
  • Add sugar and balsamic vinegar and cook for a further 10 minutes until nicely browned and caramelized


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