I'm an absolute sucker for a condiment on my food (chutneys and relishes are my downfall), but so often it's absolutely impossible to find any without loads of sugar, salt, unnecessary additives, preservatives, the list goes on! This is where my three-ingredient caramelised onion comes in. It's so quick and easy to make and is both an excellent addition to dishes like my Goats Cheese and Caramelised Onion Tart and a delicious condiment to add a sweet, jammy flavour to just about anything.
You can use either red or brown onions for this - or even a mix if you're feeling adventurous. By cooking them low and slow in the Thermo with a pinch of salt, it encourages the onions to sweat and release their sugars and water to create a sweet, soft caramelisation. You can add a little sugar if you like (coconut is probably best) or a dash of maple syrup or honey, but I find the natural sugars in the onion are sweet enough. The addition of balsamic vinegar helps to cut through the richness of the butter as well as creates that deep caramel colour we know and love. If you'd like to make these vegan, dairy-free and paleo-friendly, simply omit the butter and use olive oil or another healthy cooking oil instead.
I like to cut my onions in thin slices to create soft ribbons of caramelised onion but if you'd rather it in small pieces, at step 1, chop the onion 2 sec / sp 6, then scrape down the sides and proceed with the recipe. If you're making this for the Caramelised Onion Tart recipe, put 230g of 2cm Cubed Pumpkin (no skin) on top in the Varoma dish to steam while the onions are cooking.
Store in a clean, air-tight jar or container in the fridge for up to a couple of weeks and enjoy alongside some scrambled eggs for brekky, as a spread on your favourite wrap or sandwich or try some keto Thermomix recipes like a keto quiche, keto cauliflower bake or savoury keto muffins.
2 Large Onions, halved then sliced 0.5cm thick (or chopped, see notes)
40g Olive Oil/Butter
Pinch of Salt
80g Balsamic Vinegar
1. Add all ingredients to the Mixing Bowl, making sure that the onion slices are separated and not stuck together. To achieve this, scrunch it in your hand as you add it in or stab it with the spatula once it is in the mixing bowl.
2. With MC OFF / COOK / 18 MIN / 110'C / REVERSE / SP 0.5