Caramelized Onions

These caramelize onions so deliciously addictive with their deep, rich and sweet flavours as the natural sugars in the onions caramelize.

A staple in any BBQ, caramelized onions are definitely a talking point among everyone when it comes to how to make them. There’s the very Aussie way of pouring some of your beer over them while they’re cooking, then the debate on which type of onions to use or even whether or not to use sugar. One thing is for certain is that no matter how you like them, they are just so tasty and goes with just about anything else you are having with your BBQ get together.

This is my take on them and if any of you out they give this a try let me know how it went. My trick to make sure you have enough for everyone is to have 1 onion per person, so adjust the recipe per person and you should be fine.

If you haven’t noticed yet, you can change the amount of people in the recipe card on any of the recipes in Dad’s Home Kitchen and it will change the ingredients accordingly for you. Here’s cheers to crying eyes.

Caramelized Onions

4 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Course: Lunch, DinnerCuisine: Australian BBQ
Servings

4

servings
Prep time

25

minutes
Cooking time

10

minutes

Ingredients

  • 4 brown onions sliced

  • 3 Tbsp brown sugar

  • 1 tsp balsamic vinegar

  • 1/4 cup red wine

  • 2 Tbsp olive oil

Directions

  • Place all the ingredients in a large mixing bowl & toss them until they are combined nicely.
  • Place them in the fridge for 30 minutes to an hour to marinate together.
  • On your medium to high heat BBQ add your onions & cook until nicely caramelized and tender.
  • Remove them from the BBQ & serve. Enjoy!

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About Me:

Welcome to Dad's Home Kitchen, where food brings family and friends together. From free delicious recipes to try, to amazing foodie tours that will get you out and about exploring, as well as a little bit of retail therapy from our online store. Dad’s Home Kitchen has something for everyone. Read More »




2 Comments

  1. Nice version and well done.

     

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