R-rated onions: Spicy recipes for bold flavour lovers

Ingredients for R-rated onions

• 480–600 g yellow or white onions, large or medium

• 15 ml olive oil or vegetable oil

• 5 ml kosher salt

How to make R-rated onions

1. Peel the onions and cut them in half through their stem ends, slicing longways. Slice them thinly along the grain, following the line from root to stem, as this will help achieve silky onions.

2. Heat a frying pan over medium-high heat. Add the oil, followed by the sliced onions and salt. Allow the onions to sizzle for a couple of minutes.

3. Stir the onions with a wooden spoon or heatproof spatula, watching them wilt for about 3 minutes. Reduce the heat to medium-low and cover the pan with a lid. Step away for a few minutes, stirring the onions occasionally.

4. Scrape up any caramelised bits that accumulate at the bottom and sides of the pan, stirring them into the onions. While a little colour is fine, avoid rushing the browning process. The aim is to cook the onions gently, guiding them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelised.

5. After about 45 minutes, remove the lid for the final time. The onions should be a light caramel colour at this stage.

6. With the lid off, watch the onions more closely and stir more frequently. If any of the caramelised bits begin to cling to the pan and threaten to burn, don’t worry. Add about 125 ml of water to the pan and use it to help scrape up the stubborn bits. Allow the water to cook off.

7. Once you have a soft, creamy, and fragrant pile of mahogany onions, you’re done.

Note: R-Rated Onions can be stored in the fridge for up to a week and in the freezer for up to 3 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.