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How to Make The Best Ever Caramelised Onions
by Cath Armstrong 18 September 2020
Caramelised onions add so much to a dish, but they can be fiddly and time consuming to prepare.
Of course, I love to MOO them, to save money. But the method I use to make them, the slow cooker method, saves time and effort too. And anything that saves time and effort, as well as money, is a good thing.
I pretty much fill the slow cooker with sliced onions, add butter, brown sugar and balsamic vinegar and cook them on high for hours, until the onion is cooked and caramelised, with everything nicely coated and thick and luscious. Then I bottle them, put them through a hot water bath and they are shelf-stable and don't need refrigeration unti they've been opened.
So much easier than standing over the stove, stirring a pot for an hour.
Here's what you'll need:
2kg brown onions
1 cup brown sugar
120g butter
1/2 cup balsamic vinegar
Step 1. Turn the slow cooker on to warm. Dot the base with about 40g butter, diced. Sprinkle about 1/3 cup brown sugar over the base while you're at it.
Step 2. While the slow cooker is heating and the butter starting to melt, use a mandolin or a very sharp knife to slice the onions thinly. Mandolins are good for even slices, but always use the push guard and watch your fingers, they are sharp.
Step 3. Separate the onion rings and layer half in the slow cooker. Dot with another 40g butter, diced, and 1/3 cup brown sugar. Repeat with the remaining half of the onion rings, finishing with butter and brown sugar on top. Sprinkle 1/2 cup (or more if you like it) of balsamic vinegar over the onions.
Step 4. Put the lid on and let them cook for 6 - 8 hours. Time will depend on your slow cooker - some are slower and hotter than others. Stir after the cooking time. If the onions are glazed, cooked down and thick they are done. If not, cook until they are. They should reduce by about half.
Step 5. Ladle into hot, sterilised jars. Process in a hot water bath for 10 minutes. Leave 10 minutes before removing to cool. Cool the jars on a board or other heatproof tray until completely cold. You will see the butter rise up and set on the top - that's OK, it 's meant to do that.
Once completely cold store in pantry for up to 12 months. Refrigerate once opened.
These onions can be used straight from the jar, or warmed slightly before adding to meat, hot dogs, hamburgers, topping a potato salad etc.
Of course, I love to MOO them, to save money. But the method I use to make them, the slow cooker method, saves time and effort too. And anything that saves time and effort, as well as money, is a good thing.
I pretty much fill the slow cooker with sliced onions, add butter, brown sugar and balsamic vinegar and cook them on high for hours, until the onion is cooked and caramelised, with everything nicely coated and thick and luscious. Then I bottle them, put them through a hot water bath and they are shelf-stable and don't need refrigeration unti they've been opened.
So much easier than standing over the stove, stirring a pot for an hour.
Here's what you'll need:
2kg brown onions
1 cup brown sugar
120g butter
1/2 cup balsamic vinegar
Step 1. Turn the slow cooker on to warm. Dot the base with about 40g butter, diced. Sprinkle about 1/3 cup brown sugar over the base while you're at it.
Step 2. While the slow cooker is heating and the butter starting to melt, use a mandolin or a very sharp knife to slice the onions thinly. Mandolins are good for even slices, but always use the push guard and watch your fingers, they are sharp.
Step 3. Separate the onion rings and layer half in the slow cooker. Dot with another 40g butter, diced, and 1/3 cup brown sugar. Repeat with the remaining half of the onion rings, finishing with butter and brown sugar on top. Sprinkle 1/2 cup (or more if you like it) of balsamic vinegar over the onions.
Step 4. Put the lid on and let them cook for 6 - 8 hours. Time will depend on your slow cooker - some are slower and hotter than others. Stir after the cooking time. If the onions are glazed, cooked down and thick they are done. If not, cook until they are. They should reduce by about half.
Step 5. Ladle into hot, sterilised jars. Process in a hot water bath for 10 minutes. Leave 10 minutes before removing to cool. Cool the jars on a board or other heatproof tray until completely cold. You will see the butter rise up and set on the top - that's OK, it 's meant to do that.
Once completely cold store in pantry for up to 12 months. Refrigerate once opened.
These onions can be used straight from the jar, or warmed slightly before adding to meat, hot dogs, hamburgers, topping a potato salad etc.