Caramelised Balsamic Onions

Posted 2017-08-02 by Annalisa Brown ⇒ follow

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.

range from being sweet, sour, savoury, bitter and salty.

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
Serves: 2

Ingredients
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.

Method

Finely slice the onion and set aside.

Refrigerate onions prior to slicing them as this reduces their pungency.

Heat a small frying pan with extra virgin olive oil on medium heat.

When the oil begins to sizzle add the sliced onions and sauté until the onions become translucent (approximately 4-5 minutes) then add the salt and pepper.

Continue cooking the onions until all the liquid has evaporated (approximately 7-10 minutes) and the onion turns slightly brown in colour.