1st October, 2020
As my reserves of summer and autumn pickles begin to run low at this time of year, I like to make a jar of sweet caramelised onions to add to the fridge condiments. Delicious spread on cheese toasties, dot on pizza, add to stews for a flavour boost or use to spruce up a simple vegetable tart – scroll down for the recipe.
A Jar of Caramelised Onions
- 2 tbsp olive oil
- 4 large brown onions, about 700g
- ½ tsp salt
- 1 tsp brown sugar
- 2 tbsp balsamic or red wine vinegar
- cracked pepper
- 1 tbsp fresh rosemary leaves or 1 tsp dried
- 1 tsp wholegrain mustard
- Peel the onions, and thinly slice. This can be done in a food processor with a slicing attachment.
- Place the sliced onions into a large bowl and toss in the salt. Set aside to soften for 5 minutes. The salt will help to draw moisture out of the onions while cooking to caramelise faster.
- Heat a wok or large heavy-based frying pan over a high heat. Add the sliced onions and cook for 15 minutes, stirring regularly, until the onions have reduced in bulk and evenly golden brown.
- Add the remaining ingredients and continue to cook for another 10-15 minutes, until sticky and darker in colour. Cool a little then scoop into a clean jar. Store in the fridge and use within 2 weeks.
Caramelised Onion, Pumpkin & Feta Savoury Galette
- about 400g savoury shortcrust or butter puff pastry
- flour for dusting
- about 2 tbsp mix of rolled oats, pumpkin and sunflower seeds
- 3 tbsp Caramelised Onions - see the previous recipe
- 300 g squash or pumpkin, peeled and thinly sliced to 3mm thickness
- salt and cracked pepper
- 100 g feta, crumbled
- milk for brushing
- Preheat the oven to 200°C (non-fan bake). If you have a pizza stone, place this on the middle rack of the oven to act as radiant heat to cook the base of the tart.
- On a lightly floured bench, roll the pastry out into 30cm wide circle. (If using store-bought pastry sheets you need to get creative with the rolling, or press the pastry into a round disc and roll from there.) Carefully lift the pastry and sprinkle the bench with the oat and seed mix in a large circle the size of the pastry. Lay the pastry over the top and firmly roll again to press the oats and seeds into the pastry.
- Transfer the pastry onto a greased or lined baking tray. Spread with the caramelised onions, leaving a 5cm space around the edge for making the border of the galette. Evenly layer over the sliced pumpkin and season with salt and pepper. Scatter with the feta.
- Carefully fold up and pleat the pastry to create the sides. Brush pastry with milk. Bake for 30-35 minutes until the pastry is golden and pumpkin is tender. Serve hot or cold with spring salad.