Caramelized Onions

These are a thing of beauty. My foray into this recipe was inspired by a lovely meal out, the starter for which was Potato Skins with Goats Cheese and Caramelised Onion Marmalade.

Now - if you search the internet you get loads of variations on this 'recipe'. Marmalades, relishes, just straight up onions... I think mine would come under the relish heading but to be honest, you could just go ahead and call it candy. They're so sweet and so moreish! And I don't mean in a sugar-rush migraine kind of way.

RECIPE
5 large red onions OR 7 small red onions
Olive oil
Butter
Salt
Pepper
Brown sugar
Balsamic vinegar
Satsuma/tangerine/small orange

STEPS
1. Peel and chop your onions into thin/small pieces.
2. Heat up some oil and butter in a pan (use enough to provide sufficient 'greasing' but not too much to overly flavour the onions). Add some salt and pepper.
3. On a low heat, add the sliced onions. Cook on a low heat for 25-30 minutes, stirring occassionally to check for burning/browning. You want the onions to reduce and start to go a little brown.
4. Add a teaspoon of brown sugar, mix, and cook the onions for a further 20-25 minutes.
5. Add a good slosh of balsamic vinegar (not enough so your onions are swimming!) and squeeze in half of the orange's juice.
6. Stir and leave for a further 5 minutes for the flavours to come together. Voila - your onions are done!

I was amazed at how lovely these were, the only drawback being that my Other-Half hates onions and didn't get to share the experience. Next time I make these I will provide photos - would have this time but it was a bit of an experiment!