GGOG Kicked Up Caramelized Onions

Ingredients

• 1red onion
• 1sweet white onion
• 1 tbspbutter
• 1 tbspolive oil
• 1/4 tspgarlic powder
• 5–6 shakesGinger Goat Original Goat Pineapple & Ginger hot sauce
• to tastesalt and pepper

Instructions

1. 1

   Slice the onions

   Cut both onions into thin strips.

2. 2

   Melt the fats

   Melt the butter and olive oil in a frying pan over medium-high heat.

3. 3

   Add the onions

   Put the sliced onions into the pan.

4. 4

   Season with garlic

   Sprinkle the garlic powder over the onions.

5. 5

   Add the hot sauce

   Add the Ginger Goat Original Goat hot sauce.

6. 6

   Season to taste

   Add salt and pepper to taste.

7. 7

   Start browning

   Cook over medium-high heat just until the onions begin to form a brown crust.

8. 8

   Cook until golden

   Turn the heat down to medium-low and cook until the onions are a deep golden brown, about 1 hour.

What are caramelised onions?

Caramelised onions are onions cooked slowly until their natural sugars deepen in flavour and their texture softens. They are used in many cuisines as a savoury-sweet topping or ingredient, rather than being tied to one particular origin.

This version pairs red and sweet white onions with a pineapple-and-ginger hot sauce. The recipe’s two-stage heat approach starts a crust, then gives the onions time to turn deeply golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 1g protein, 6g carbs, 9g fat.

Most of the carbohydrates come from the onions and the small amount of sauce, while the butter and olive oil provide most of the fat. There is little protein in the onions themselves; serve them with a protein-rich main and vegetables to make a more balanced plate.

Choosing the onions

Red onion: its colour and savoury flavour make a useful contrast with the sweeter onion and sauce.

Sweet white onion: it brings a mild, sweet base to the pan. Slice both onions thinly so they cook at a similar pace.

The two-stage cooking

Initial heat: the recipe starts over medium-high heat and cooks the onions only until they begin to form a brown crust. Keep an eye on the pan at this stage.

Gentler finish: lower the heat to medium-low for the longer cook. This gives the onions time to become deeply golden without rushing the process.

What to look for

Early stage: the onions should just begin to show brown, crisp edges before you reduce the heat. Avoid taking them too far at this point.

Final stage: look for a deep golden-brown colour and softened strips. The method gives about 1 hour for this slower stage, so use the colour cue as well as the clock.

The sauce and seasoning

Hot sauce: five to six shakes add the recipe’s pineapple-and-ginger flavour and sweetness. If you prefer less heat, start with fewer shakes and adjust to taste.

Salt and pepper: the amounts are left to your preference, so season after adding the sauce and taste before serving.

How to serve them

These onions can stand on their own on a charcuterie board or be used as a savoury-sweet addition to other dishes. The recipe also suggests using them in quiche or wrapped brie.

For a simple plate, serve a small spoonful alongside a protein and vegetables, or add them to a sandwich or savoury tart.

Recipe notes & tips

• Slice the onions evenly so they soften at a similar rate.
• Keep the pan at medium-low for the long cooking stage and check the colour regularly.
• Use the deep golden-brown colour as the final doneness cue, not just the cooking time.
• Season with salt and pepper to taste after adding the hot sauce.
• Serve the onions warm or at room temperature as a topping or side.

Variations

• Milder heat: use fewer shakes of hot sauce and adjust after tasting.
• More ginger: add a little extra of the same hot sauce for a stronger ginger note.
• Herby finish: stir through chopped fresh herbs just before serving.
• Sandwich filling: spoon the cooked onions into a sandwich with your chosen fillings.
• Quiche addition: fold the cooled onions into a quiche filling before baking.

Common mistakes to avoid

• Uneven slices: cut the onions into similarly thin strips so they cook at a more even rate.
• Heat too high for too long: reduce to medium-low once the first brown crust appears.
• Rushing the finish: allow the onions time to reach a deep golden brown rather than stopping when merely softened.
• Over-seasoning early: add salt and pepper to taste, especially after adding the hot sauce.
• Judging by the clock alone: check the colour and texture as the onions cook.

How to store

Refrigerate cooled onions in an airtight container for up to 4 days. Reheat gently in a frying pan over low heat or warm them in the microwave until heated through.

Frequently asked questions