Caramelised Onions

1. 100 ml olive oil
2. 3 red or brown onions, 
3. peeled and sliced

• Heat the oil in a heavy-based saucepan over medium heat.
• Add the onion and cook until beginning to wilt. Reduce the heat to low and continue to cook for a further 20 minutes, stirring frequently to avoid the onions sticking to the base of the pan.
• Once golden in colour, remove from the pan and cool. store in a sealed container or jar in the refrigerator. caramelised onions will last 5–7 days covered and refrigerated.

Posted in: Dips  and  Accompaniments