Caramelised Balsamic Onions
This is perhaps our favourite & most versatile way to cook with our MightyFineThings Apple & Honey Spiced Balsamic Vinegar. The onions sweeten as they reduce in the pan, leaving you with intense & gooey caramelised Balsamic onions that can be used in all sorts of ways. The longer you can leave them to do their thing in the pan, the better they will be, but if you only have ½ an hour then that’s fine too. They keep for ages in the fridge, but sometimes we cook a big batch & freeze them. Try them instead of chutney on your cheeseboard, they work particularly well with Blue cheese. Try them warmed through & served on a juicy burger with extra mustard. Add them to your gravy when you roast a joint on a Sunday for amazing added sweetness & depth of flavour. Use them as a filling in quiches & tarts & galettes, goats cheese & caramelised onion is a classic combo that we love. They are also a brilliant addition to pasta dishes, homemade sausage rolls, quesadillas, anything with beef or pork & work well to posh up your cheese on toast, plus much much more!
5 large Red Onions, sliced
1 Large Clove Garlic, crushed
½ Red Chilli, finely chopped (more if you like heat)
½ tsp Sea Salt, plus some pepper
Knob of butter
Drizzle of Olive Oil
1 tbsp Brown Sugar
5 tbsp MightyFineThings Apple & Honey Spiced Balsamic Vinegar
1 tbsp MightyFineThings Kent Honey & Cider Mustard
Peel & halve the onions & slice as thinly as you can, crush the garlic & chop the chilli. Add the butter & oil into a large sauce pan or wok over a medium high heat. Add the onions, garlic & chilli, salt & pepper & keep them moving around the pan, you are aiming for colour on the onions but not burnt bits. Allow them to cook like this for 10 minutes, then turn the heat down to the lowest setting & add the brown sugar, MightyFine Apple & Honey Spiced Balsamic & MightyFine Kent Honey & Cider Mustard. Give the onions a good stir, now leave to reduce & caramelise for about an hour. Remember to give the onions a stir at regular intervals to avoid the sugar burning on the bottom of the pan. They will be dark, sticky & sweet when ready & can be used straight away, kept in the fridge for about 7 days, or frozen for use another time.