Next level caramalized onions

Easy, fast (30mins), no added sugar.

Almost every great meal begins with onions… don´t you agree! I wish I could remember where I first saw this recipe – perhaps on the Joule App I got with my sous vide machine ( even though this isn´t a sous vide recipe, it´s great with sous-vide steak !) In fact I´m sure you could make these sous-vide, but they wouldn´t caramelize that way I think – but they would save you standing over them stirring for 20mins !

Last updated Oct 27, 2021 at 7:09PM | Published on Oct 24, 2021

Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases.  Some of the links in this post are affiliate links and if you go through them and make a purchase I may earn a commission, at no extra cost to you. I am also an affiliate of bol.com which serves the Netherlands and Belgium. So the same applies if you go through links on this page to bol.com and make a purchase. 

easy caramalised onions recipe

I first put this recipe on Instagram ( that´s why you can still see the arrows on the pix !) and the email newsletter, but now I´m re-writing it here so that I don´t ever lose it 🙂

 

finely sliced raw onion

Scroll down to see the images and you´ll got the process.( I just forgot to photograph the mandoline slicing the onions so finely.)

It looks like. mountain of much raw onion to make this little bowl full.

It’s a generous portion for 2 people with a burger or steak. But I could eat it on its own right out of the bowl.

 

wide mouth mason jars for hand blending in , sous vide cooking, canning, freezing etc

TIPS

1. Onions are mostly water …70-80% so you can see in advance what you will end up with. Your cooked onions will end up about 1/4 the size of your raw onions.

2. Save your tears and use a Mandoline to slice your onions. It´s fast and precise. It makes light and perfect work of finely slicing these sweet yellow onions … and you want to be quick as they smell strong. The link below  in the TOOLS takes you to the one we use. We also love de Buyer ( and happen to have one of those too), or for much less- buy a  Milcea or Oxo branded one, so check those out when you click through.

3. Depending on the size of your thyme, pull it through a sieve or colander to take the leaves off- or buy one of those herb strippers- I have in on the ‘tools we like ‘ section of the blog.

my preserved lemons
my preserved lemons

ingredients

  • 2 onions
  • 15ml butter
  • 15ml olive oil
  • 2g / handful of thyme
  • 10ml water
  • 10ml white wine vinegar
my preserved lemons

Method

Now for the recipe … if I can do it so can you!

 

Step 1

Take one medium sweet onion per person- sliced v thinly (1-2mm) I used two onions. So the rest of the ingredients match that.

Step 2

Heat max. 15ml butter and 15ml olive oil in a heavy-based pan. When melted, add raw onions and stir in for a few mins high heat, then turn down to medium and keep watching and stirring for about 20mins till they’re nice and golden.

Step 3

Meanwhile grab some fresh thyme – a handful, about 2g for two people. De-stem if it’s old thyme and chop it finely. (I´ve also since made this recipe with dried thyme – it works well too.)

Step 4

Add 10ml water and 10ml white or rice vinegar to the chopped thyme plus a big pinch sea salt flakes and a little ground black pepper. Mix.

Step 5

Take the onions off the heat when ready- don’t delay in case they burn. Add the thyme /vinegar mix to the onions and stir in. You can see it getting nice and creamy as it emulsifies.

Step 6

SERVE immediately! 🥰 enjoy.

my preserved lemons

More onion recipes. 

red onion pickle with star anise

Pickled red onion

An unbelievably easy-to-make, pretty pickle. A great topping for burgers, salads, cheese… anything. Fabulous for pickled carrot snacks too. 

home-made burger and red onion marmalade

Red onion marmalade

Discover how simple it is to make it… when you have the right tool for the job!

Stay in Touch

Be a good egg and become an email friend.

Stay connected and get the benefits, and the inside chat.

We don't share your email.

Get direct access, and the free stuff we send out NOW.

Thank-you to Tengyart from Russia for this sad to mad eggs image.

Eggs can be the most difficult things to cook well, and I feel this image represents all the emotions from cook to chef.

Makes us giggle.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Affiliate disclosure

As an Amazon Associate I earn from qualifying purchases.  Some of the links in this post are affiliate links and if you go through them to make a purchase I may earn a commission.

Follow us…

Aoibheann & Paul

We love great food & cooking… & simplifying life.
We want to help you find the right tools to cook better.

But we’re all suffering from information and salesmen overload online !  So… we want to simplify and clarify it,  so you can make faster and better choices.

We’re professional, honest, authentic. We owned the No. 1 restaurant in Marrakech for over 8 years – we understand cooking, hospitality, and customer satisfaction.

Our daily mantra is to eat well, cook better, live more.

We want the same for you !

SEE OUR STORY