Caramelised onion

Name: Caramelised onion
Cook time: 1 h 30 min
Ingredients: 10 small or pickling onions, peeled; half cup olive oil; 1 bay leaf; 1 sprig rosemary

Stephanie Alexander

October 19, 2011

Time:1-2 hours

This is my favourite way to eat onion. You can add it to many other sandwiches or to pasta, or use it in frittatas, as a topping for a quick pizza, on a piece of grilled tuna, in a warm salad of chick peas or to add instant depth of flavour to a stew.

Ingredients

10 small or pickling onions, peeled
half cup olive oil
1 bay leaf
1 sprig rosemary

Method

Quarter or slice onions. Tip all ingredients into a heavy-based frying pan over a moderate heat. (A non-stick pan also does a good job. Be careful to use a non-scratching implement for stirring.) Cover pan and cook for 15 minutes until the onion has begun to soften, stirring frequently. Remove cover and continue to cook, stirring, until the onion has started to turn a rich caramel brown. It doesn't matter if sections look very dark - this adds flavour. The important thing is to stir frequently to prevent sticking. (If this looks likely, add an extra spoonful of oil. The onions can be drained of any excess oil before using.)
The onions and their oil keep well in a covered container in the refrigerator for several days. The oil is just as delicious as the onions!
Makes 1 cup.

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