Don't believe the hype, you don't need oil to fry onions until they caramelise! These are super yummy and pair beautifully with my vegan cheddar cheeze.
INGREDIENTS
3 large red onions
2 tbsp balsamic vinegar
2 tbsp coconut sugar
1 tsp dried thyme
1 tsp sea salt
METHOD
Fry onions in a large cast iron or stainless steel frypan over medium to high heat (non-stick will work but may take longer to achieve the same colour). Add the salt and thyme and stir.
As the onions begin to caramelise, add a dash of hot water to deglaze the pan. Turn down the heat slightly to prevent burning.
Repeat and cook for 20-30 minutes until they are lightly browned and softened. Stir occasionally. If you stir too often they won’t have the chance to brown on the bottom of the frypan and develop a depth of flavour.
Add the vinegar and coconut sugar. Cook until most of the liquid has evaporated, 5 minutes or so.
Store in a glass jar in the fridge for up to 2 weeks.
Serve with vegan cheddar cheese and almond and rosemary crackers.
Makes around 1 cup. Keeps in the fridge for around 1 week.
Comments