Ingredients (Serves 4)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 large red or brown onions, thinly sliced
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 3 large bunches of broccolini
Method
- Prepare the Broccolini
Bring a pot of water to a boil. Add broccolini and cook for 2–3 minutes until just tender but still crisp. Drain immediately and run under cold water to stop cooking. Set aside. - Caramelise the Onions
Heat olive oil and butter in a large fry-pan over low heat. Add onions and a good pinch of salt. Cook slowly for 15–20 minutes, stirring occasionally. The onions should soften and turn golden—avoid increasing the heat to prevent burning. - Add Flavour
Once onions are soft and lightly golden, stir in brown sugar and balsamic vinegar. Continue cooking over low heat for another 5–10 minutes, stirring occasionally, until the mixture becomes sticky and richly caramelised. - Combine and Serve
Toss the caramelised onions through the blanched broccolini until evenly coated. Serve warm as a -side dish. Add a dash of garlic olive oil. Add crushed almonds if you wish.
Tip:
Green beans make an excellent substitute for broccolini. Any leftover caramelised onions can be stored in a sterilised jar in the fridge and used to enhance sandwiches, meats, or vegetables.
