The onions will keep in the fridge for a week.
Makes approximately 2 cups.
- 1 tbsp olive oil
- 25 g butter
- 1 kg brown or red or white onions, peeled and cut into slim half moons
- 3 tbsp beer (or balsamic vinegar, wine or water)
- 1 tsp sea salt flakes
- Add the oil and the butter to the bottom of a large heavy bottomed pan. Add the onions and cook, stirring every few minutes for 30 minutes over medium heat until the onions have softened and turned golden brown.
- After 30 minutes add the liquid and salt and stir to deglaze the pan, scraping up any bits of flavour that have clung to the bottom of the pan. Continue stirring over a medium heat until the onions are jammy and bronzed - you may need to add a bit more beer/liquid along the way.