I think this
makes it as quick as possible. No sugar necessary! Although it wouldn't hurt, depending on what you are going to do with them.
Onions
Butter
Salt
Peel the
onions leaving some of the root attached.
Halve vertically then slice across the grain as finely as possible.
Melt butter
in a very large saucepan. The larger the
base then the greater the contact area with the heat, and the greater area to
evaporate water from also. The vertical
sides will help you stir and the lid is needed for stage 1.
1) Over a medium heat, add the onions, season with
salt, stir, then place on the lid. The steam that is created will begin to wilt
the onions.
2)
After five minutes remove the lid and sweat,
stirring occasionally (not so often as to slow everything down), still over a
medium heat. This is the longest phase
and is about driving off the moisture in the onions.
3)
Once the onions seem fully softened, translucent
and most moisture has gone, you can now turn up the heat to high and stir constantly. This will allow you to rapidly create dark,
rich caramelised onions.
If you want
to turn the onions into a kind of relish or accompaniment for cold meat or
pate, you can pour in some beef stock or braising liquid at the end that will
very rapidly reduce down. Scrape the
base of the saucepan as it bubbles then leave to cool.
 |
| This is slightly blokey, I admit. On toast with scrambled eggs, leftover roast beef and feta cheese. |
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