Caramelised Onion Sauce

What will this recipe make?

Onions are a great prebiotic source and when they've been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It's a great alternative for those who can't tolerate tomatoes and lectins. But it's just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese. Image credit: https://www.simplyrecipes.com

Whose recipe is this?

Lise Matthews

Ingredients

1 kg red or white onions 2 tbsp olive oil 80g dark brown sugar 100 ml malt vinegar 50 ml coconut vinegar 3 tbsp balsamic vinegar 2 garlic cloves, crushed 1 tsp wholegrain mustard 1/2 tsp salt 1/4 tsp paprika 1/4 tsp chillies, very finely chopped

Method

Peel and slice the onions very thinly. Gently heat the oil in a large pan with a lid and soften the onions with the lid on (takes about 45 minutes). Stir occasionally. Stir in 3 tbsp of the sugar and turn up the heat to caramelise the onions. Add the rest of the sugar with the remaining ingredients. Simmer for 15 minutes until the mixture becomes thick. Spoon into sterilsed jars and leave mature for a couple of weeks (though I often end up using mine before then).

Other recipes...

VIEW ALL

Chocolate Mousse Perfection

Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.

TRY IT »

Chocolate Mousse Cake

A luxury lighter alternative for chocolate cake lovers (Serves 8-10 people) – start the day before you what to serve it!

TRY IT »

Free-from Almond Muffins

Gluten and dairy free sweet fluffy muffins (with optional blackberries)

TRY IT »

Kimchi

This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.

TRY IT »