Caramelised onions

Recipe for the best caramelised onions - slowly browned in the pan.

This batch gives you about 300 grams of caramelised onions.

Serves 6-8 - depending on how you serve them.

Course Side dish

Cuisine Danish

Nøgleord Burger, Caramelised onions

Total Time 1 30

Servings people

Calories 102kcal

Peel and halve the onions, then slice them into thin strips.
Melt the butter in a large, deep frying pan over medium heat, let it foam up, then add the onions.
Cook the onions for about 5 minutes until they start to soften and collapse slightly, then season with a little salt and add the bunch of thyme.
Cook the onions over low-medium heat for about 30-40 minutes, or until they start to turn lightly golden - stir regularly.
Remove the bunch of thyme once they are lightly golden.
Sprinkle over the sugar and continue cooking until they start to brown. Now keep a close eye on them. Stir regularly and scrape the base of the pan with a spatula so all the browned bits are stirred back into the onions.
Let the onions cook until they brown, then stir - do not stir constantly. The onions release their natural sugars, along with the sugar you have added - and that is what browns on the base of the pan and needs to be scraped up and stirred back into the onions. But take care it does not burn.
If they look dry, you can add a couple of tablespoons of water.
Add the balsamic or red wine vinegar and stir it well into the onions, then turn off the heat.
Store them in the fridge in an airtight container for up to a week or so. They can also be frozen.