A jar of caramelised onions is a very handy thing to keep in the fridge. It can be used in so many different ways – to spoon on top of sausages and mashed potato, to combine with a sharp cheddar cheese in a toasted sandwich, to use as topping on pizza with goat’s cheese or gorgonzola, to add to a frittata with spinach and leftover roasted pumpkin, or to turn into a quick onion soup. Here I’ve served it up as a ploughman’s lunch.
In my past blog post about Chimichurri Sauce with Parsley, Coriander and Rocket I mentioned saving the roots and stems of coriander for other recipes. Well, now’s your chance! The coriander delivers a subtle flavour, so even if you’re not a fan of this herb, I urge you to give it a try. Leave out the coriander if you prefer. Or why not use another herb, such as thyme? In this case, use the leaves only as the stems are too woody. While it seems like you’re using a lot of onions, don’t be tempted to leave any out. The mixture will reduce considerably when the onions caramelise into a beautiful, golden, sticky concoction. In fact, why not double the recipe?
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Caramelised Onions with Coriander
- 3 red onions, peeled, halved and sliced (substitue with brown onions)
- 1/4 cup olive oil
- 1/4 cup water
- 2 tbsp balsamic vinegar (substitute with malt, sherry, cider vinegar)
- 2 tbsp brown sugar
- 1/2 bunch coriander, roots removed from stems, and stems chopped finely (approximately 5 stems with roots attached)
- sea salt and pepper, to taste
- Throw all the ingredients togther into a wide-based fry pan or saucepan and mix together.
- Cook over a medium heat so that the onions are bubbling in the liquid, stirring every few minutes so that the onions don't stick to the bottom of the pan. If they're sticking too much, add an extra 1 or 2 tbsp of water.
- Cook for 30 to 40 minutes until the liquid has reduced and the onions have caramelised.
- Allow to cool, remove the corainder roots, then store in a sealed jar in the fridge. The onions will keep for a week.