How to caramelise onions

Here's a simple and foolproof guide to caramelise onions — perfect for adding deep, sweet flavour to soups, stews, pizzas, burgers, and more:

Ingredients:

• 2–3 large onions (brown, red, or white)

• 1–2 tablespoons butter or olive oil (or a mix)

• Pinch of salt

Optional:

• Splash of balsamic vinegar or wine (adds depth)

• ½ teaspoon sugar (helps speed things up slightly)

Method:

1. Cut onions in half lengthwise, peel, and slice thinly into half-moons.

2. Place a large pan (cast iron or non-stick works well) over medium-low heat. Add butter, oil, or a mix of both.

3. Toss in the sliced onions with a pinch of salt. The salt helps draw out moisture.

4. Stir the onions to coat, then cook for 30–45 minutes, stirring every few minutes. Don’t rush this step — they should slowly turn golden and soft.

5. Deglaze if needed. If they begin sticking, add a splash of water, wine, or balsamic vinegar to lift the flavourful bits from the pan.

6. If you want to enhance sweetness or speed things up a bit, sprinkle a small pinch of sugar halfway through cooking.

Pro Tips:

• Don’t overcrowd the pan — give onions room to brown evenly.

• Too much heat = burnt onions. Keep it low and slow for best flavour.

• Store extra caramelised onions in the fridge (up to 5 days) or freeze in portions for easy use.