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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Chilli burger with roasted tomatoes & red onion relish
Sweet chilli burgers
A star rating of 4.9 out of 5.9 ratings

Transform burgers into something stylish with sweet chilli sauce, roasted tomatoes and red onion relish. Perfect for your next barbecue

Hotdogs with sticky roasted onions
Hotdogs with sticky roasted onions
A star rating of 3.8 out of 5.4 ratings

Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional

Barbecue baked sweet potatoes
Barbecue baked sweet potatoes
A star rating of 3.9 out of 5.7 ratings

This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft

Basic recipe

Tasty additions

Nutrition: Per serving

  • kcal108
  • fat4g
  • saturates1g
  • carbs16g
  • sugars14g
  • fibre3g
  • protein1g
  • salt0.2g
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Method

  • step 1

    Heat the oil in a large deep frying pan over a low heat.

  • step 2

    Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.

  • step 3

    Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

RECIPE TIPS
HOW TO USE CARAMELISED ONIONS

Delicious piled into burgers, cheese toasties or served alongside a cheeseboard. They work well in a simple pasta dish with pine nuts and kale or broccoli. Add a spoon to sausage rolls before rolling, or use in quiches or savoury tarts. Add a spoon to gravy for richness and sweetness, or serve alongside sausages and mash.  

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.8 out of 5.42 ratings

bergman93

Can't see the recipe for the bloody ads!

21cgoodman18407

well i can u cheekey boy

Red_lion

question

Hello, can you use Splenda instead of sugar? Thank you.

Deb_TheBakingNurse avatar

Deb_TheBakingNurse

Delicious. I tweaked it slightly. Used 1 white onion & 3 red onions. 1 tbsp balsamic & 1 tbsp apple cider vinegar. Freshly ground black pepper & 1/2 tsp dried chilli flakes. Used it on the bottom of a homemade pastry case to make a cheese & tomato tart. Worked really well. Leftovers…

yield.notion0h45802

question

If I wanted to do a much larger batch for a gathering, can I simply do x5 the ingredients or would the onions sweat too much and end up boiling in their own juices rather than caramelising?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You'd need a really large pan to do x5 to avoid the problem you mention. We'd suggest doing it in batches (or have several pans on the go at once). We hope this helps. Best wishes, BBC Good Food Team.

jlaff912833

question

Hi, Can I put this into a sterilised jar and how long should it last? I'd like to make it ahead for a party but don't want to freeze it, thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. As this isn't a preserve, it needs to be kept in the fridge (or freezer) until used. It will keep in the fridge for about 5 days. We hope this helps. Best wishes, BBC Good Food Team.

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