Good caramelized onions take a steak sandwich, hamburger, or simple grilled sausages, from good to great!
You can’t rush caramelised onions, it’s worth taking the time to reduce them down to a really dark, sticky mass.
It might look like a lot of onion to start with, but if you want them really dark and bitter-sweet, you’ll be surprised how little’s left once all the moisture has cooked off.
Caramelized onions store well in the fridge for a week or more, so consider making a double batch to quickly reheat and dress up your next grill or pile onto a toasted sandwich for an easy mid-week meal.
To makes about ¾ cup caramelised onion, you’ll need:
Here’s how to make the best caramelised onions:
Caramelising onions properly leaves a film of burnt onion juice on the base of the frying pan. I find the easiest way to clean it is to add water and detergent straight away, while it’s still hot, and leave it to soak for a few hours or overnight. Then it cleans up easily with a quick swoosh of the scrubbing brush or scourer.
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