I don’t often cook with onions as I suffer horrendously with indigestion whether the onions are cooked or raw. Out to dinner recently with the husband, he ordered a pizza with roasted pumpkin, caramelised balsamic onions, rosemary and fetta. The colour and sticky texture of the caramelised balsamic onions looked delicious and the smell was intoxicating, needless to say his faced contorted with pleasure with every mouthful of pizza.
I used the pizza topping as inspiration to make this side dish of caramelised balsamic onions. The husband loved them and the aroma that lingered on hours after cooking.
Caramelised Balsamic Onions range from being sweet, sour, savoury, bitter and salty.
: 5 minutes
: 15-20 minutes
1 Red onion
1 Tablespoon extra virgin olive oil
¼ Teaspoon of black pepper
Pinch of salt
2 Tablespoons balsamic vinegar
1 Tablespoon rice malt syrup
Use red onions for this dish as they are sweeter in taste to brown onions.
Refrigerate onions prior to slicing them as this reduces their pungency.
Cook the onions until they're translucent being careful not to burn them.
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