When I put a big salad together, full of a variety of crispy and juicy vegetables and leaves, I always look for tasty chutneys, krauts, hummus or caramelised onion to add some complexity of flavour. In this way I rarely need dressing on my salads. Here is a simple recipe that is worth the effort to keep you stocked with flavourful jars.
Vegan, Dairy-Free, Gluten Free
1 Tbsp olive oil
3 brown onions, sliced
1 Tbsp coconut sugar
1 Tbsp balsamic vinegar
1. Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally. Don't use a higher heat because you don't want the onions to blacken on edges and not soften.
2. When onions are softened and tinged golden, add sugar and balsamic - this where the caramelisation happens. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge in a sterilised jar to add to pizza, salads or other dishes.