Sticky glazed balsamic onions with sausages
- May 2017
- Serves 4
- Hands-on time 1 hour
The sweetest caramelised onions come to those who wait – be patient when making this sausage and onion casserole and the results will be worth it. Serve with buttery mash for a hearty dinner.
Balsamic vinegar is a really versatile ingredient – test it out in this healthy dinner featuring sausages, puy lentils and veggies.
- 31.5g (11.4g saturated)
- 11.9g (9.8g sugars)
White balsamic vinegar is available in supermarkets. It’s sometimes known as condiment vinegar.
It takes time for onions’ pungent compounds to break down and mellow and for the sugars to caramelise. You’ll need to cook onions for at least 30 minutes and up to an hour. Slice to 5mm thick, then cook over a low-medium heat with enough oil or fat to keep them moist, stirring every so often. Don’t try to speed up the process by turning up the heat as the onions will burn – adding a little sugar and vinegar will help. Properly and slowly caramelised, they should be a rich, deep brown yet not mushy.
Caramelise the onions up to 12 hours ahead. Allow to cool, then leave covered in the fridge. Warm through while you grill the sausages.
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