These onions are the perfect topping for bruschetta and pita bread crisps, or serve them as part of a ploughman's platter for lunch. Delicious too with barbequed or roasted meat or grilled fish.
This is a very moreish mixture and it is well worth making the full quantity. However, you can successfully cook half the amount if preferred. Caramelised onions will keep for at least a week, covered in the fridge.
Twist on cheese and onion
1kg red onions (5 or 6 medium)
5-6 large cloves of garlic, peeled, thinly sliced
3 Tbsp extra virgin olive oil
4 Tbsp balsamic vinegar
2 Tbsp muscovado or dark brown sugar
1 tsp salt freshly ground black pepper
2 Tbsp chopped thyme or rosemary leaves
150g crumbled or chopped feta cheese
chopped fresh herbs to garnish
If you have flavour-infused oils in your pantry do try them in place of olive oil. I have used both garlic and rosemary-infused oil (separately, not combined) with great success.
Preheat the oven to 200degC. Line two oven trays with non-stick baking paper.
Cut a thin slice from the top and bottom of each onion. Peel then cut the onion in half lengthways. Lay cut side down on cutting board and slice the onion into thin half rounds.
Spread the onion and garlic on to the oven trays. Drizzle with oil and balsamic vinegar and sprinkle with sugar, salt, pepper and herbs. Using your hands, toss the mixture until well-mixed.
Roast in an oven preheated to 200degC for 30-40 minutes until the onions are coloured and softening. Turn once during the cooking time. Allow to cool.
Pile the caramelised onions into a shallow serving bowl or on to a flat platter. Scatter the feta and herbs on top.
Serve with pita crisps, bruschetta or as part of a ploughman's platter with a rustic ciabatta, a wedge of cheese and pickles. Serves eight, as a nibble.
Herbed pita crisps
Split large pita breads through the middle and cut each round into 12 triangles. Line an oven tray with non-stick baking paper.
Place the bread triangles on the oven tray and brush the smooth side of the bread with olive oil or flavour-infused oil such as garlic or rosemary. Alternatively, spray the pita breads with olive oil.
Scatter with chopped fresh herbs. Lemon pepper or chilli and lime seasoning can be sprinkled on too. Don't get these too salty. It's very easy to get carried away and sprinkle rather liberally.
Bake in an oven preheated to 150degC for about 15 minutes or until crisp.