Nifs Caramelized Onions For A Crowd Recipes

Steps:

• In a large dutch oven, heat the butter and oil over medium-high heat. Some foam from the butter will form on top of the hot fat. When that happens, stir until you can see that the mixture underneath is a light brown.
• Add onions and salt. Set your timer and stir the mixture every 10 minutes.
• After just over an hour has gone by, you will notice that the onions are starting to stick to the bottom of the pot. Make sure to scrape all of the browned bits off the bottom and start setting your timer for every 3 minutes.
• You will repeat the 3 minute stirrings for another 30-45 minutes. When you notice that the onions are quite a dark brown and there is a bit of a burnt smell, turn the burner off but let the pot sit on the burner.
• Stir again after the pot has cooled down for a few minutes an serve.

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.