Caramelised red onions recipe

Caramelised red onions recipe

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Get ahead of the game with this batch-cook caramelised red onion recipe, which can be made in bulk and frozen ready for whenever you need them. Check out our tips on how to use them below. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 77 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, finely sliced
  • 1 tsp thyme, chopped
  • 1 tbsp soft brown sugar
  • 4 tbsp balsamic vinegar

Each serving contains

  • Energy

    325kj
    77kcal
    4%
  • Fat

    3g 4%
  • Saturates

    0g 2%
  • Sugars

    11g 12%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 12.4g Protein 1.1g Fibre 1.5g

Method

  1. Heat the oil in a lidded frying pan over a low heat and add the red onions and thyme. Cover and cook for 15-20 mins, stirring occasionally so they don't catch, until soft and slightly golden.
  2. Remove the lid, reduce the heat to low and stir through the sugar, vinegar and 2 tbsp water. Cook for a further 5 mins until the liquid has almost disappeared.
  3. Set aside to cool. Once cooled, freeze in a well-sealed bag or container. Defrost overnight in the fridge, then reheat in a pan with a splash of cold water.

How to use:

– Stir through the base of a shepherd’s pie or Bolognese sauce for a flavour punch
– Spread over a sheet of puff pastry, crumble over goat’s cheese, scatter with thyme and bake until cooked
– Mix with gravy granules and boiling water to make onion gravy.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Side dish recipes

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