Yum! Caramelised Onions are always worth it. Watching the Superbowl yesterday we had burgers and I absolutely love having burgers with bacon, cheddar and caramelised onions.
Of course you can put caramelised onions on a lot of things – salads, sandwiches, burgers – or have it with roasts, but it is one of those things that takes patience to get right. It’s a low ingredient, simple recipe, but it does take time.
This is my fool-proof way to do caramelised onions and get them sticky, crispy, and carmalised just right!
Caramelised Onions (Enough to Top Four Burgers)
- 2 Medium onions, cut into thin strips
- 2 tbsp butter
- 2 tbsp white wine vinegar
- 1/2 cup cane sugar (granulated is fine too)
In a low-medium heat frying pan melt butter and add onions.
Cook until onions are soft, then bring the temperature to low
If the onions are soft and a bit droopy, then you can move on, if you add the vinegar and sugar too early, it won’t come out right.
Add vinegar and sugar, and stir until sugar is dissolved
let cook on low for another 30-35 minutes on low, stirring occasionally
If you ant a little crispiness to your caramelised onions, then stir very rarely.
Eat before they get too cold!