Caramalised onions with salsa macha

These onions are absolutely delicious. It takes nearly 1 hour to make them, but it’s relatively hands off and well worth it. The low and slow cooking process allows the natural sugars to develop and create that delicious caramelized flavor and the addition of salsa macha intensifies the flavours.

I had them with hummus and the smokiness of the onions elevated the hummus to a whole new level. Make a big batch so that you can use leftovers on sandwiches, with steak or in a salad.

Ingredients

3 large onions (yellow or red), thinly sliced

2 tablespoons unsalted butter or ghee

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons of MILD & SMOKY salsa macha

method

  1. Heat a large skillet or frying pan over medium-low heat.

  2. Add the butter and olive oil to the pan and let them melt together.

  3. Add the thinly sliced onions to the pan, spreading them out evenly.

  4. Sprinkle the salt over the onions. The salt will help draw out the moisture from the onions, aiding in the caramelization process.

  5. Stir the onions occasionally to ensure even cooking and prevent them from sticking to the bottom of the pan.

  6. Let the onions cook slowly over medium-low heat for about 30 minutes or until they turn a rich, golden-brown color.

  7. Add the MILD & SMOKY salsa macha and stir to coat the onions.

  8. Continue to cook for another 10 to 20 minutes.

  9. Once the onions are nicely caramelized, remove them from the heat.