The Inside Secrets of the KITCHEN revealed

Caramelised onions goes great with cheese, especially with goat cheese, also with steaks, sauces (dark sauces like gravy), etc.

Get a recipe from a book of the dish you would like to prepare.

First get a pan (preference not, a non stick pan) wide in diameter, about 20 cm wide, this will help to make them cook faster and will help for the colour, they will get more golden brown colour. Then cut the onions in julienne (long stripes of 4cm by 0,5 wide). If you cut them thicker, they would take more time and to get a brown colour will be more difficult.

Add just a little oil not to much, just enough to cover all the surface of the pan, the add the onions and let them cook without moving for at least 2 min in a high fire, then turn it to medium fire and stir. When they start getting a dark colour add the brown sugar 2 tablespoons per each onion. Allowed to brown. Then add some red wine and let them cook for at least 10 min. stir occasionally. Add some red wine vinegar and allowed to cook for at least another 20 min. or until the caramel of the onions is thick but not too much, just like a light caramel. The amount of vinegar you add is going to always depend of the preparation you are going to use the caramelised onions, for example for a cheese preparation you are going to need a caramelised onions more acid, to make a good balance with the cheese, and for a sauce maybe you are going to need a caramelised onions more sweet.

Well look for the recipe you more like and go ahead and try it!!!!