Balsamic Onions

Makes approximately 1 1/2 cups

Ingredients

• 2 tablespoons olive oil

• 1 tablespoon butter

• 500 grams (approximately 2 large or 3 medium) onions, sliced into thin half crescents

• Pinch salt

• Large handful fresh thyme, finely chopped

• 1 tablespoon brown sugar

• 2 tablespoons balsamic vinegar

• Cracked black pepper to taste

Method

1. Place the olive oil and butter into a large heavy-based pan and gently heat until the butter is melted. Add the onions with a good pinch of salt and stir well. A cast iron pan works well here, but any heavy based pan should do.

2. Cook on medium to medium-low heat for 30 to 45 minutes, stirring occasionally. The timing will depend on the thickness you have cut your onions and the size/type of pan being used. You want to slowly cook the onions while giving them a bit of colour so they become silky and succulent. This can’t be rushed so it’s a good opportunity to get on with some other kitchen jobs while you keep an eye on them, stirring and adjusting the heat when needed.

3. Once the onions have cooked down add the brown sugar and the thyme. Stir for a couple of minutes allowing the sugar to dissolve, and the thyme to infuse through the mix.

4. Turn up the heat and add the balsamic vinegar. Cook for another few minutes, stirring to deglaze the pan. Season with a good grind of pepper and set aside to cool for later use.

5. Store in the refrigerator and consume within a week.

   
   

Recipe notes

• The secret to silky, smooth flavour packed onions is to cook them slowly on a medium heat so they end up slightly coloured and nice and soft all the way through. This requires patience, a bit of temperature adjustment and a heavy based pan. I usually begin with a medium-high heat, reducing the temperature as the onions sweat down to ensure they stay sweet and don’t colour too much. The heat is quite low by the time I add the sugar and thyme, then I turn it up to medium again when I add the balsamic to enable the vinegar to glaze the pan.