Caramelised onions

These are the best with cheese and crackers! I prefer with a mature cheddar but the sweet onions also go well with feta, soft cheese and blue. Caramelised onions are also great in burgers, on pizzas, in a steak sauce and in a gravy for sausages and mash.

Both brown and red onions can work, I used a mixture of both this time. This is a recipe from Annabel Langbein's "The Free Range Cook", they will keep for about a week in the fridge.

6 onions
1.5 cups water
1/3 cup brown sugar
1/3 cup balsamic vinegar
2 tbsp oil
1 tsp salt
ground black pepper



Peel onions and cut into thin wedges. Place all ingredients into a large pot and bring to the boil. Reduce heat and simmer gently stirring now an then, for about 40-45 minutes until the liquid has all but evaporated and the onions are really soft.