One of the ingredients required for my tart was Balsamic Caramelized Onions and I couldn’t just pop out to the store and get some. I had to make a plan and get some made and guess what, I actually enjoyed making them. I did make some a couple of times before but I didn’t enjoy it because the first time I burnt the onions and the second time I sliced the onion far too fine. This time it was perfect, must be my new SMEG stove working it’s magic. Yes I have gotten rid of my rickety old stove, finally. Having a great stove makes all the difference to cooking, took some getting used to but I am loving it now. Apart from having a stove that works well, the trick to making some decent Balsamic Caramelized Onions is firstly not to slice the onion too thin and secondly it has to cook on a really low heat. Please don’t be tempted to turn up the heat, trust me I tried that before and I was left with burnt, bitter onions. Remember the key to fabulous onions is Low and Slow. You have to keep an eye on them and give them a stir every few minutes. Unfortunately it does take a bit of time to make Balsamic Caramelized Onions but it’s so worth the effort. Caramelized onion can be made ahead of time and stored in the refrigerator for 4-5 days. I love adding them to tarts, pizzas and my oh so delicious toasted mushroom and cheese sandwich. If you loved this, please share!
