Page 232 - COMING UNSTUCK by Sara tuck
P. 232
caramelised
onions
Makes about 1⅔ cups These onions are the base for so many amazing, quick and
easy meals. Play with little extras to make it your own – then
¼ cup olive oil stir through pasta, pile onto toasted Turkish bread with melted
5 medium red onions (about cheese and avocado or use as a base for soup… see Sad-Arse
1.25kg, 2¾ lb) peeled, sliced Dinners for One (p67) for more suggestions!
– aim for thin slices
¼ tsp salt Heat the olive oil in a big heavy-based pot over a medium heat.
2 tbsp balsamic vinegar Add onions and salt and cook for 40-45 minutes until nice and
1 tbsp caster sugar soft, stirring every once in a while so that they don’t catch on
small pinch of chilli flakes, the bottom. In between stirring, half cover with the pot lid
(optional) – I always rest it on the wooden spoon laid across the top of
freshly ground pepper to taste the pot, so it is mostly covered, but not completely. Add
balsamic vinegar and sugar, remove lid completely and cook
a further 15 minutes, stirring occasionally. If you like a little
heat throw the chilli flakes in now too. Once you add the sugar
Work it your way the onions will brown up more and go more caramelly – if your
Any of the following make heat is a little low you might want to increase it a bit now. If the
great additions: onions seem a little dry add an extra tablespoon of olive oil and
stir through then season with black pepper. Leave to cool then
Toasted cumin seeds spoon into a sealable jar or container. Keeps for up to a week in
Toasted crushed coriander the fridge.
seeds
Chopped fresh thyme
Chopped fresh rosemary
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