What to eat Wednesdays - Caramelised onions

My good friend Tash Dalziel requested I post this recipe. Here you are Tash. Enjoy!

These caramelised onions from The Best of Annabel Langbein can be used to add flavour to so many dishes. Use them to top hamburgers or pizza, throw them in a beef casserole with some red wine and beef stock, or mix them with grated feta and spoon the mixture into muffin tins lined with four layers of filo pastry for a quick and easy party canape.

Ingredients

• 3 large red onions, peeled and cut in thin wedges
• 2T extra virgin olive oil
• 1T brown sugar
• 2T balsamic vinegar
• salt and freshly ground black pepper

Method
1. Preheat oven to 170°C (338°F)

2. Mix onion with oil, sugar and vinegar. Season with salt and pepper.

3. Spread in a roasting dish and bake for 45 minutes or until tender and lightly golden. Remove and allow to cool.

4. Store in a jar in the fridge for up to a week.