Caramelised Onion Sauce
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1 kg red or white onions
2 tbsp olive oil
80g dark brown sugar
100 ml malt vinegar
50 ml coconut vinegar
3 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tsp wholegrain mustard
1/2 tsp salt
1/4 tsp paprika
1/4 tsp chillies, very finely chopped
Peel and slice the onions very thinly. Gently heat the oil in a large pan with a lid and soften the onions with the lid on (takes about 45 minutes). Stir occasionally.
Stir in 3 tbsp of the sugar and turn up the heat to caramelise the onions.
Add the rest of the sugar with the remaining ingredients.
Simmer for 15 minutes until the mixture becomes thick.
Spoon into sterilsed jars and leave mature for a couple of weeks (though I often end up using mine before then).
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.