Carmelized Onions

Carmelized onions (or Caramelized onions) are the perfect accompaniment for a host of dishes, notably sausages and steak. This dish is easily prepared and elevates a humble meal of sausages and mashed potato to a real family feast. I always intend to use leftovers for Beef Burgers or as a relish on a cheese sandwich - however, in our family, there NEVER are leftovers of this.

If you have the time and inclination, it is well worth making double of this onion recipe. It will keep for a few days in the fridge. Alternatively, it can be frozen in small quantities. It can be added to gravy, to pasta and as a topping on pizza.

Ingredients:

You will need a large frying pan.

Method:

1. Peel the onions. Slice them in half. Slice each half thinly, into half-rings.
2. Heat the oil in the frying pan. Add the onions. Allow them to begin to color, then move them around the pan with a spatula or wooden spoon. Repeat the process until they are well browned. This will take about 20 minutes. Lower the heat if the onions are burning. The trick here is that the onions MUST be soft and they must take on a deep brown colour - this gives the onions that lovely sugary taste.
3. When you are happy that the onions are ready, slowly add the port or juice. A lot of it will evaporate, but stir as you add the liquid, scraping the bottom of the pan at the same time. Cook until the liquid is thick - it should only take a minute - stirring all the time.

This onion recipe is the perfect accompaniment for: