Caramelized Onions

The list of ingredients for caramelized onions couldn't be shorter. It is simply onions. Onions and time. You can't rush them but once made they will keep in the fridge for ages, ready to add to sauces, gravies or tarts.

Ingredients:

5 lb Spanish onions - it may seem like a lot but trust me - they will cook away to a fraction of this.

Method:

1. Peel the onions and slice them as thinly as possible. Put them in a large saucepan over a medium heat with a splash of oil and a splash of water and cook until they release their juices. Increase the heat and cook until most of the liquid has boiled away then turn the heat down to its lowest possible setting and cook slowly for two hours, stirring regularly and scraping up any dark bits from the base of the pan. If they begin to burn simply add a splash of water, give the base of the pan a good old scrape, and carry on.

The caramelization occurs because of the natural sugars within the onion. Cowboys sometimes add extra sugar and reduce the cooking time but you end up with an over-sweet and completely different tasting beast.