Have you ever made your own caramelised onions? Heleen Meyer says it’s really easy and once you have them in your fridge, they will remain a regular condiment in your kitchen.
These caramelised onions are so versatile, or maybe even multi-purpose, as she refers to them. It’s one of the ever-popular recipes, that she is asked to share time and time again.
This condiment is made with just a few basic, everyday ingredients. Yet, with the right cooking method and combination of ingredients, you will always have something special in your fridge. This homemade version is also far more affordable and healthier than a shop-bought jar of caramelised onions, or onion marmalade, as it’s also called – these can however be very high in sugar and overly sweet.
The best braaibroodjies!
Caramelised onions are one of those condiments that will put many ordinary dishes in a whole new light. Heleen says she is renowned amongst family and friends for her ‘braaibroodjies’ (toasties over the coals) with caramelised onions. She even makes sure she packs a jar full when they go away for a weekend or on holiday – it makes serving something special just so much easier.
Cooked to perfection
The secret is to sauté the onions slowly until they are completely soft. Only then the vinegar and sugar should be added. This way you will have softly caramelised onions with lots of flavour. The onions can be seasoned with dried thyme, but do try cumin seeds next time, as they lend a completely different flavour. Store the onions in sterilised glass jars in your fridge.
All the ways with caramelised onions
Use the onions hot or at room temperature on homemade hamburgers or pizzas, in wraps, or instead of a sauce on a piece of roasted or pan-fried meat or chicken. Mix roasted tomatoes into the onions for a divine sauce for ‘pap’ or on gourmet hot dogs. Stir the onions into couscous (as in the recipe below) for an interesting side dish.
A bowl of onions on a cheese or charcuterie board is always a hit. Make it part of a delicious filling in an omelette or mix it into scrambled eggs. Heleen says she sometimes tosses the onions into lightly cooked broccoli or green beans and tops it with crumbled feta for a side dish – even the non-veggie eaters thoroughly enjoy it. As you can see, the options are infinite, and you can continue to be creative with these onions. By the way, the onions make a very special gift from your kitchen too!
Basic caramelised onions
Recipe from Make five by Heleen Meyer
Makes 500 ml
30 ml (2 tbsp) olive oil
4 large onions, halved and thinly sliced
15 ml (1 tbsp) dried thyme, 30 ml (2 tbsp) fresh thyme or 5 ml (1 tsp) cumin seeds
15 ml (1 tbsp) soft brown sugar (optional)
45 ml (3 tbsp) balsamic vinegar
black pepper to taste
45 ml (3 tbsp) fresh thyme leaves
- Heat the oil in a large frying pan over medium heat. Sauté half the onions slowly with the thyme or cumin seeds until soft. Spoon out and repeat with the remaining onions.
- Spoon all the onions back into the pan. Add the sugar and vinegar and sauté the onions until completely soft and caramelised – about 10-15 minutes. Season to taste and stir in fresh thyme.
- Serve hot or at room temperature. The onions will keep in a sterilised glass jar in the fridge for a long time.
Tip:
- Robust herbs, such as fresh rosemary, also work well with the onions. Spices like caraway or fennel seeds will also be delicious. You can try different kinds of vinegars or flavoured oils for different flavour combinations. Lemon or herb-flavoured oils are lovely with red wine vinegar or white balsamic vinegar for a different flavour profile.
Add it to couscous
Enjoy the couscous warm or at room temperature as a salad or side dish. Do use fresh herbs in this side dish for the best flavour.
Couscous with caramelised onions
Serves 6 – 8
1 x Basic caramelised onions (recipe above)
625 ml (2½ cups) couscous
625 ml (2½ cups) hot chicken or vegetable stock
60 ml (¼ cup) olive oil
15 ml (1 tbsp) lemon juice
finely grated rind of one medium lemon
salt and black pepper to taste
2-3 large handfuls fresh herbs of any combination, coarsely torn, such as Italian parsley, dill, thyme, origanum, basil, mint and coriander
125 ml (½ cup) sunflower seeds, toasted
- Prepare the caramelised onions as per the recipe. (If you don’t already have toasted sunflower seeds, you can quickly toast them, without any oil, in a dry frying pan, before you start sautéing the onions.)
- Place couscous in a shallow dish and pour the hot stock over. Cover with plastic wrap so that the couscous can steam, but don’t stir it. Allow to stand for 5 minutes and then fluff with a fork to loosen the grains and to make sure that there are no lumps.
- Add the caramelised onions, oil, lemon juice and rind and season to taste. Gently mix the herbs and seeds into the couscous just before serving. You can serve it with extra oil if preferred.
Visit Heleen’s website (www.heleenmeyer.co.za) for more recipes like this.
Image by Adel Ferreira