Black onions sound intriguing, don’t they? Well they are. Onions, sauteed then cooked with vinegar and sugar until brown and crispy in a low oven. Sweet with a touch of sour and deep oniony flavours, they are the perfect topping for soups, salads and dals. They go well in sandwiches, rolls and wraps. Mix with chopped herbs and top rice with them. Mix into pasta dishes. Use them for lunches, snacks and dinner dishes.
The black onions keep well so they can be made and will last a week in the fridge. They are not burnt but rather are deeply caramelised.
Slow Roasted Black Onions
2 Tblspn olive oil
3 large onions (about 750g), peeled
0.33 cup balsamic vinegar
1 Tblspn packed dark brown sugar
Preheat the oven to 150C (lower if fan forced) and line a baking tray with parchment/baking paper.
Cut the onions into 4 lengthwise, the cut each quarter into 4 more wedges (16 wedges per onion).
Heat the oil in a heavy frying pan over moderate to high heat and saute the onions, stirring frequently, for about 10 – 15 mins or until browned. Stir in the vinegar and brown sugar, and continue to cook, stirring, until the vinegar is thick and syrupy.
Spread the onions evenly onto the baking paper and bake for 1.25 – 2.5 hours until slightly crisp and all liquid is evaporated. The time it takes will depend on your oven, and how browned your onions were when you put them in the oven. You are looking for onions that are slightly crisp, sweet and they might be a little chewy.
Remove the tray from the oven and allow the onions to cool on the tray.
Use in salads, sandwiches and wraps, pasta dishes, on top of soups and dals.