Caramelised Onion Sauce

What will this recipe make?

Onions are a great prebiotic source and when they've been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It's a great alternative for those who can't tolerate tomatoes and lectins. But it's just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese. Image credit:

Whose recipe is this?

Lise Matthews
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).

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