Caramelized onions

Alexander Wood

Alexander Wood

27th November 2010
Alexander Wood

Caramelized onions

3kg BATCH - MAKES 30 portions as a garnish.

Ingredients

  • 3kg SLICED ONIONS - CORE REMOVED
  • 1.2 packets (300g) BUTTER
  • 1/3 cup CASTER SUGAR
  • 3 tablespoons CARAWAY SEEDS
  • 75ml (1/4 cup)RED WINE VINEGAR
  • 250ml ( 1 cup)BROWN STOCK
  • seasoning to taste

Method

METHOD
PLACE BUTTER AND ONIONS INTO A LARGE SAUCEPAN, COOK SLOWLY UNTIL ONIONS BEGIN TO COLOUR FOR AROUND 1 HOUR.
ADD REMAINING INGREDIENTS EXCEPT SEASONING.
BRING TO A SIMMER THEN REDUCE HEAT TO COOK SLOWLY AND SEMI COVER ONIONS WITH A GREASEPROOf CARTOUCHE WITH A HOLE IN THE MIDDLE.
COOK GENTLY, STIRRING FROM TIME TO TIME AND ADDING A LITTLE MORE STOCK IF THE MIX BECOMES TOO DRY BEFORE THE ONIONS ARE PROPERLY COOKED.
GENTLY COOK FOR AROUND 1 HOUR UNTIL THE ONIONS ARE QUITE SOFT AND THE LIQUID HAS REDUCE TO GLAZE THE ONIONS.
SEASON WITH SALT AND MILLED WHITE
PEPPER TO TASTE.

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