Caramelised onions

Onions contain inulin, a substance that is converted into fructose, and which subsequently caramelises. This process gives the onions the ultimate umami taste, providing a perfect savoury element. The star anise further enhances this flavour. The preparation method presented here results in a maximum concentration of flavours. Although this method takes some time to complete, the result is sublime!

Makes 1200 grams.

Caramelised onions

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star anise, whole










Preparation method

  • Clean the onions, cut them in half and slice into half rings about 5mm thick.
  • Melt half the butter in a large frying pan and wait until it has finished foaming.
  • Add the onion half-rings and the star anise and allow to caramelise slowly for about 30 minutes at medium heat. Don't rush; otherwise the onions will taste bitter.
  • Transfer the onions to a small metal oven dish and mix in the remaining butter, salt and water. Cover with aluminium foil and allow to caramelise further in an oven at 125°C.
  • After this time has elapsed, the flavours will be extremely concentrated.

Serving suggestions

  • As a vegetable garnish, e.g. with leek, mushroom, cauliflower or aubergine components.
  • As a basic ingredient for the ultimate onion soup.
  • As a flavour enhancer in sauces that could use a little more distinction.

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