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Caramelized onion

For roasted meats, cheeses and patées...or anything else

  • 3 pcs large red onions
  • 1 tbsp olive oil
  • 2 tbsp cane sugar
  • 2 tbsp balsamic vinegar

  1. Heat the oil in a pan over low heat. Now add the onions and cook very slowly for about 20 minutes, stirring occasionally so they don’t stick to the bottom. Keep the heat low.
  2. When the onions start turning brown, add the vinegar and sugar, this will help the onions caramelize well. Cook for 15 more minutes until they are fully caramelized and start getting sticky.
  3. Serve immediately.
  4. For keeping later, pour the mixture into sterilized marmalade jars and seal them.

Good points

  • No cholesterol
  • Very low in sodium
  • Very high in vitamin B6
  • Very high in vitamin C

Serve it with a piece of toasted whole-wheat bread and chicken liver pate.

Preparation time: 35 min
Portions: 6
Difficulty: medium
Cuisine: International
General (in 1 portion)
Calories: 62.95 kcal
Carbohydrates: 12.24 g
Cholesterol: 0 mg
Sugar: 9.58 g
Protein: 0.58 g
Fat: 1.55 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com