Eazy Onions in Olive Oil, 390g

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With the vegetable a staple of many dishes, Paul Bidwell, the supermarket’s onion buyer, said Sunions would be a versatile ingredient. The “sweetness of this type of onion lends itself perfectly to a variety of dishes, from salads to hot meals”, he said . If you love Chinese cuisines, keep staples such as garlic, ginger and spring onions on hand. They go well together in everything from stir-fries and soups to dumplings and noodles. Fan of caramelised onions? Add them to your grilled cheese sandwich for extra depth of flavour. And serve it with some comforting homemade French onion soup. Fresh herbs – a sprig of a fresh woody herb is delicious with the onions. Thyme is a favourite here or oregano, or marjoram. Or even a bay leaf. Go gently with the quantity, as the long slow cooking will extract a lot of flavour. Less is more here.

As well as using lamb in our curry, this dish would not taste like a proper Indian meal without the use of spices. Butter - You could use vegetable oil, but we like to use butter because it really caramelises the onions giving them a much better flavour. Using the right amount of butter and oil – For softer onions, use enough butter and oil to just cover the bottom of the pan when the butter has melted. For crispier caramelized onions, you can use a little more. We want to slowly caramelize the onions, not fry them. Adding more fat and oil is not going to speed the process up.Once you have mastered how to make onion gravy, you are going to want to put it on everything - no exaggeration. We think it goes perfectly with sausage and mash, so get some really good quality sausages and our Best Creamy Mashed Potatoes or Microwave Mashed Potatoes and some Minted Peas.

You can’t. For great caramelized onions, you are in it for the long haul, so cook these onions when you have nothing else in the diary.Onions - We have used brown onions, but there is no reason you couldn't make a red onion gravy. You could also use frozen onions to save time. You could also add shallots which have a real sweet flavour. Make sure you cook the onions low and slow. This does add to the cooking time, but it caramelises the onions and really does give an intense flavour. However …. if you can find it, there is a great canned product in the UK called Eazy Onions, where the chopping, and half the cooking has been done for you. Melt a little butter with some olive oil and add a can or two. Then let them cook for at least another 30 minutes. Variations Rich, sweet and fragrant, the resulting onions are almost impossible to resist and can lift all sorts of dishes to new heights. They are essential as the topping to a pissaladiere and fabulous on a steak, burger or hot dog.

Shallots – These are delicious, but they are more expensive and so fiddly to peel and slice. By all means throw a few in if you have them. We used cinnamon, coriander, cumin, turmeric and fennel seeds which give this recipe so many fantastic flavours! When is National Curry Week? Red onions – These are milder and have less of the onion flavour. For best results, keep these to no more a third of the total mix or the final result will be an odd colour. Serve them on steak, with sausages or alongside roast or barbecued meats. Alternatively, use the cooled onions as a relish with pork pies, cold cuts or cheese. Step One – Add the butter and olive oil to a large deep frying pan, wok, or heavy casserole / Dutch oven.Make a pissaladiere, using the onions to cover a puff pastry sheet or pizza base, and top with olives and anchovies. It all depends, of course, on how many onions you have and the size of your pan.With the slicing and slow cooking, even one or two onions is going to take at least 30–40 minutes.A large batch could need up to twice as long. This means that there is a good case for making a large batch and setting some aside for later. Why make caramelized onions?

For ease of preparation I do recommend buying larger onions. There’s less peeling and often less waste too. Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time.The onion was originally developed by the agricultural giant Bayer, but is now owned by the chemicals firm BASF, which acquired part of its seeds and crop business. It says Sunions are not genetically modified but the product of decades of cross-breeding of less pungent strains of onion. If you wanted to "cheat" and make a really simple onion gravy, then you could caramelise your own onions and then add gravy granules and water. It's an easy way to jazz up gravy granules and make it feel a bit more homemade. Thyme - We like to have a bit of herby flavour to our onion gravy and dried thyme works really well. You could use fresh, but you would need to increase the amount used. Rosemary or sage would work well too.