Gebakken Uien
Richly caramelised Dutch pan-fried onions slowly cooked in foaming butter until golden amber and sweet, seasoned with a touch of Worcestershire sauce and freshly cracked black pepper.
Ingredients
- • 4 large Dutch yellow onions, peeled and sliced into 5mm rings
- • 40g salted Dutch butter
- • 1 tbsp sunflower oil
- • 1/2 tsp caster sugar
- • 1 tsp Worcestershire sauce
- • Sea salt and coarsely cracked black pepper
Preparation Steps
Peel the onions and slice them into neat, even rings approximately 5mm thick, separating the individual rings so they cook uniformly in the pan.
Heat the sunflower oil and half the butter in a wide frying pan over medium-high heat until foaming. Add all the onion rings and toss to coat in the fat. Cook for 5 minutes, stirring occasionally, until they begin to soften and take on pale golden edges.
Turn the heat down to medium-low, add the remaining butter and sprinkle the sugar over the onions. Cook gently for 18 to 20 minutes, stirring frequently with a wooden spatula to scrape up the fond, until the onions turn rich, sweet, and deep golden brown.
Splash the Worcestershire sauce into the hot pan, stirring vigorously as it bubbles away to deglaze the pan juices. Season with sea salt and plenty of cracked black pepper, serving immediately atop steaks, hamburgers, or mashed stamppot.