1 Tablespoon Butter

1 Tablespoon Olive Oil

2 x Medium Red Onions (thinly sliced preferably with a mandolin)

1 x Tablespoon Soft Brown Sugar

1 Tablespoon Balsamic Vinegar

1 Tablespoon Soy Sauce

Equipment: Heavy Bottomed Frying Pan, Mandolin, Sharp Knife, measuring spoons, mini measure glass

• Heat 1tbsp of the oil and 1tbsp of the butter in a heavy bottomed frying pan (we use the 20cm Le Creuset)

• Add the onions. Cover with a lid and cook gently for about 15 minutes, stirring occasionally.

• Uncover the pan, increase the heat slightly and sprinkle in the sugar.

• Cook, stirring frequently, until the onions begin to caramelise and brown.

• Add the balsamic vinegar and soy sauce and cook briskly until the liquid evaporates. 

  Season and leave your caramelised onions to cool slowly.