- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
