These are such a delight and don’t take too much effort at all! I often make them to add a spark to a basic meal. They work lovely served with pork of any description!
I love them piled on a pork steak!! They also worked wonders served on top of paté on some melba toast! You can’t imagine how good this tastes until you try it!!
4 Tbsp Balsamic Vinegar
Pinch of Salt
2 Tbsp Sugar
1 Tbsp Sunflower Oil
1. Chop onions reasonably small, whilst oil is heating in shallow fry pan. Do not allow oil to get too hot, we want to cook them slowly.
2. Add onions to the oil, stirring regularly for 15 minutes or until onions are golden.
3. Add the salt, balsamic vinegar and sugar and cook for a further 10 mins. If liquid starts to disappear or the onions appear to be burning, add a little water as necessary.
4. If you are using as part of a canapé, you should chill in the refrigerator at this point. Or you may want to add them to your food hot as a caramelised chutney! Enjoy!