- 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
Caramelized onions
Ingredients
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.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
