Caramelised Onions (microwave version)

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By Team Studio Kitchen

Remember when 'hack' used to mean cutting your way through a jungle? This recipe is the ultimate shortcut for flavour enthusiasts who own a microwave and aren’t afraid to use it! These onions will provide maximum flavour with minimal effort and will elevate any dish that requires onions. You can omit the chilli if it's not your thing. We incorporate these onions into salads, toasted sandwiches, steak sandwiches, regular sandwiches. They're perfect scattered over roast chicken, on top of a curry or stew, and added to noodle soups.

Time

0

hour

25

minutes

Degree of Difficulty

Easy

Save

0

Portions

6
servings

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Ingredients

Servings

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2 whole red onions
1 whole bird’s eye chilli
50 ml light olive oil
 salt flakes to taste
1

To start... peel the onions and cut in half.

 

 

2

 

 

 

3

Finely slice the onions.

 

4

Prepare the chilli by finely slicing it

 

5

To cook... place the onions into a 3 litre volume, rectangle or square microwave safe glass dish, (Pyrex) with a steam escape lid. Season the onions with salt and stir in the chilli and olive oil. Place the lid on the dish with the steam escape open and place into a microwave and cook on high setting for 10 minutes.

 

6

Take the dish out of the microwave and carefully lift off the lid, allowing steam to escape. Wipe the inside of the lid to eliminate any excess moisture. Use a fork to stir the onions, ensuring thorough mixing. Be attentive, as onions near the outer edges of the microwave dish tend to caramelise first; therefore, it's essential to mix them periodically to prevent burning.

 

7

Place the lid back on the dish and continue to cook the onions on high speed for 4 minutes. Remove the onions and again mix them with a fork, replace the lid and cook for another 4 minutes.

 

8

Repeat this process in shorter 2 and I minute increments until the onions start to become translucent and jammy. Be careful not to overcook. The onions will be a light golden colour and the moisture will have evaporated sufficiently for them to be sticky. Store them in a container in the fridge until needed.

 

1
0 hours 0 minutes

To start... peel the onions and cut in half.

 

2
0 hours 0 minutes

 

 

3
0 hours 0 minutes

Finely slice the onions.

4
0 hours 0 minutes

Prepare the chilli by finely slicing it

5
0 hours 0 minutes

To cook... place the onions into a 3 litre volume, rectangle or square microwave safe glass dish, (Pyrex) with a steam escape lid. Season the onions with salt and stir in the chilli and olive oil. Place the lid on the dish with the steam escape open and place into a microwave and cook on high setting for 10 minutes.

6
0 hours 0 minutes

Take the dish out of the microwave and carefully lift off the lid, allowing steam to escape. Wipe the inside of the lid to eliminate any excess moisture. Use a fork to stir the onions, ensuring thorough mixing. Be attentive, as onions near the outer edges of the microwave dish tend to caramelise first; therefore, it's essential to mix them periodically to prevent burning.

7
0 hours 0 minutes

Place the lid back on the dish and continue to cook the onions on high speed for 4 minutes. Remove the onions and again mix them with a fork, replace the lid and cook for another 4 minutes.

8
0 hours 0 minutes

Repeat this process in shorter 2 and I minute increments until the onions start to become translucent and jammy. Be careful not to overcook. The onions will be a light golden colour and the moisture will have evaporated sufficiently for them to be sticky. Store them in a container in the fridge until needed.

Recipe Tags basics, chilli, onion