Caramelised Onions


One of the most versatile jars of pre prepared food you can have in the fridge. A brilliant cheat’s ingredient when you don’t have long to get dinner on the table.

When a recipe calls for onion I often pop a dollop of this in the pan, excellent base for French Onion Soup,  also great as a tart or quiche ingredient or risotto, the list could go on!

This recipe is for 1kg of onions as that’s all I had in the cupboard today but if you are making this do consider upping your quantities, it’s so handy!


1kg brown onions, peeled, halved and finely sliced

80g butter


In a large pan melt the butter over a medium heat?

Add the onions, stir well and cook, uncovered, over medium heat, stirring occasionally until softened.

Turn the heat down to low and continue cooking the onions, stirring occasionally and scraping any goo off the base of the pan as you go.

The onions are ready when they are a little darker than golden brown and completely soft, this stage can take an hour.

I remove most of the onion to a jar and keep in the fridge, what’s left is used for dinner, see my Rice with Caramelised Onion recipe, published after this.

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