Caramelised onion sauce recipe
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6 servings 4 large onions 2 tbsp olive oil 6 thyme sprigs 2 tablespoons of balsamic vinegar 200 g of sour cream 100 g of cream yoghurt 1 pinch of salt 1 pinch of allspice
1 Peel the onions and cut them into thin slices. Heat the oil in a heavy-bottomed saucepan. Add the onions and fry over medium heat until golden, about 10 minutes. Continue stirring.
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2 Then salt the onions, add the thyme leaves, reduce the heat and simmer, covered with a lid, for a further 15 minutes until the onions release their sweet juices and caramelise. Stir occasionally. Remove the caramelised onions, stir in the balsamic vinegar and leave to cool.
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3 Mix the cooled onions with the cream and yoghurt, season to taste with salt and pepper.