Caramelised Onion and Salad Greens

This salad is rather unusual but rather nice. It is a great salad for Autumn and early winter. Caramelised onions are mixed with bitter greens.

Take time to caramelise your onions. They will take between 30 and 45 minutes, depending on your stove, your pan, the onions and the heat that you used. These were cooked for 45 mins, but usually I cook them with a little more heat and they take 30 mins. Watch them carefully as they cook, stirring often.

Are you looking for other Onion Salads? Try Onion Salad with Sesame Oil, Onion Strings Pickled Salad, and Sweet Onion Salad.

Browse all of our many Salads and all of our Onion recipes. You can also check our recipes for Radicchio, Endive, and Escarole. Or simply explore our Late Autumn dishes.

Continue reading “Caramelised Onion and Salad Greens”

Caramelised Onion Salad with Bitter Greens and Pinenuts

I classify this recipe as an Easy Salad, but you do need to plan ahead to have enough time to caramelise the onions. Depending on your onions and your preference, this can take up to 45 mins of slow cooking. But don’t be dictated to by me – cook the onions to your preferred level of caramelisation. The longer you cook them, the sweeter they are, and this pairs nicely with the bitterness of the greens.

Add some orange segments if you care too – they are so nice with this salad. I particularly like this salad with with the Slightly Pickled Jicama and Citrus Salad.

Are you after other Onion recipes? Try Sweet Onion Salad with Roasted Rd Peppers, South Indian Spring Onion Soup, Onion Marmalade, and Sweet Onion Salad with Coriander Spice.

You can browse all of our Salads (there are quite a few, take your time), or you can check our Salads for different seasons by clicking on the Seasonal Cooking menu item at the top of this page. All of our Onion dishes are here, or you can browse our Radicchio recipes, Endive and Belgian Endive recipes, and Escarole dishes. Or simply explore our Early Winter dishes.

Continue reading “Caramelised Onion Salad with Bitter Greens and Pinenuts”