Caramelised onion adds depth and sweetness to a dish. This method is often used in Sicilian dishes such as caponata.
The simplest method to caramelise onions is simply to cook them in water until they slowly soften and their residual sugar caramelises. This method ensures that they are sweet without being heavy. If you want something richer, than 10 grams of olive oil or butter can be added to the onions and cooked for 5 minutes before adding the water. Otherwise chicken broth can be substituted for water.
Place 500 grams of finely sliced onions and 100 mls of water into a large sauce pan. Turn the heat on low.
Cook slowly for 1 hour until the onions are soft, sweet and sticky and the liquid has evaporated.