This is part of a series of posts focusing on Christmas. You can see all my Christmas posts here.
So back into it. Two sauces down, two to go. Well that was the plan. After cooking some caramelised onions the other night I decided to go with them instead of tomato sauce.
Caramelised Onions (sourced from Taste.com.au)
Makes 4 cups (original recipe was 1 cup)
- 8 tbs olive oil
- 12 large red or brown onions, sliced
- 8 tbs brown sugar
- 4-8 tbs balsamic vinegar
- 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 to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
- When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process. 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 or plastic container, and use when required.
and the last was a sweet Caramel.
Caramel Sauce (sourced from Taste.com.au)
Makes 8 cups (original recipe was for 2 cups)
- 160g butter (say margarine but we only ever have butter in the house)
- 4 cup firmly packed brown sugar
- 4 x 375ml Carnation light & creamy evaporated milk
- 500g marshmallows
Combine butter and sugar in a saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 1 minute. Pour evaporated milk into mixture and stir until well combined. Add marshmallows and stir until marshmallows melt. Pour into a serving jug and set aside to cool slightly.
I’ll take a break from the foodie posts for a couple of days and be back later with some ideas for presents.