Caramelised onions

Keep Annabel Langbeins sweetly saucy onions in the fridge to jazz up meals during the week
By Annabel Langbein
Caramelised onions
  • Rating:
  • Serves: makes 875ml
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 6 red onions
  • 6 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 2 tbsp oil


1. Peel the onions and cut them into thin wedges. Place them in a large pot with the sugar, vinegar, oil, 375ml of water, 1 teaspoon of salt and some ground black pepper.

2. Bring the onions to the boil, then reduce the heat and simmer gently, stirring occasionally, for 40-45 minutes or until the liquid has all but evaporated and the onions are very soft. During the final steps of cooking take care that the onions dont catch and burn - give them a stir now and then.

3. Remove the pot from the heat and cool before storing the onions in the fridge in a covered container. Serve at room temperature or reheat in a small pan. The onions will keep, covered, in the fridge for a week.

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