Week 19 of 52 Weeks of Food
Sometimes, it’s the little things that make a big difference. Such as this little onion recipe, which was simple but packed quite a punch. You couldn’t really eat it by itself, but loaded on a steak, mash or a jacket potato, this little dish certainly raises the taste game several notches.
P.S. In the last few months, I’ve travelled, I’ve moved home and I’ve gotten engaged. Let’s just say I’ve been plenty distracted. And although I’m wayyyyy behind on my recipes (I still have 4 in the bag to write up), I’m committed to getting all 52 done before the year is out.
Onions: 1-2 large, sliced fine (serves 2 portions)
Brown sugar: 1 tsp
Worcestershire sauce: 1 tsp
Light soy: A splash
Butter: 1 tbsp
Heat the pan and melt the butter.
Add the onions.
Let the onions sauté on a slow flame. As they cook, the onions will release their natural sugars.
When the onions are soft and translucent, add the sugar, Worcestershire sauce and soy sauce.
Keep stirring till all the liquid evaporates.
The onions will take on a beautiful, rich caramel colour.
Serve atop your meal of choice and enjoy 🙂