I had such an exciting time at Anna Philips’ food styling course. We got to cook some delicious meals, style them and then eat them. It has given me so many ideas for how I can improve the pictures on Freddie’s Food to make them look delicious as well as taste delicious. I’m using my first shot post course so PLEASE leave your feed back. Does the picture make you want to eat my caramelised onions?!?! I hope so.
Do you ever eat something and enjoy it so much that you could eat it over and over again without getting bored with the taste. Well this recipe for caramelised onions has done that for me. Lottie I ate them for lunch today piled on cream cheese on toasted sour dough bread. But don’t let sandwiches be the only place you use caramelised onions they are delicious on veggie pizzas, on top of crackers, with pate, with barbequed meat, the list is endless…
The best thing is that you really don’t need to add any sugar to the recipe. Just make sure you cook them slowly for about 30 minutes and that will caramelise the natural sugar in the onions with a little bit of help fro the balsamic vinegar.
3 tbsp olive oil
3/4 cup balsamic vinegar
Peel and slice the onions using a mandolin set to 3mms.
Heat the olive oil in a frying pan. Add the onions and saute over a medium/low heat until they start to turn a golden colour.
Add the balsamic vinegar. Continue to saute the onions until the liquid has been absorbed and the onions become sticky.
Either eat hot or to store place in airtight jar in the fridge.