I don’t often cook with onions as I suffer horrendously with indigestion whether the onions are cooked or raw. Out to dinner recently with the husband, he ordered a pizza with roasted pumpkin, caramelised balsamic onions, rosemary and fetta. The colour and sticky texture of the caramelised balsamic onions looked delicious and the smell was intoxicating, needless to say his faced contorted with pleasure with every mouthful of pizza.
I used the pizza topping as inspiration to make this side dish of caramelised balsamic onions. The husband loved them and the aroma that lingered on hours after cooking.
Caramelised Balsamic Onions range from being sweet, sour, savoury, bitter and salty.
Use red onions for this dish as they are sweeter in taste to brown onions.
Finely slice the onion and set aside.
Refrigerate onions prior to slicing them as this reduces their pungency.
Heat a small frying pan with extra virgin olive oil on medium heat.
When the oil begins to sizzle add the sliced onions and sauté until the onions become translucent (approximately 4-5 minutes) then add the salt and pepper.
Continue cooking the onions until all the liquid has evaporated (approximately 7-10 minutes) and the onion turns slightly brown in colour.
Cook the onions until they're translucent being careful not to burn them.
Add the balsamic vinegar and rice malt syrup to the onion and sauté for another 2-3 minutes.
Add the caramelised balsamic onions as a side dish to accompany fish, vegetables, chicken, meat dishes and burgers.
Store in a glass jar in the refrigerator for up to a week.