Caramelised onions

    35 min

    These caramelised onions benefit from a bit of bacon for a smoky, sweet flavour. Makes a delicious side to roast meats, or serve on top of your favourite burger.

    54 people made this

    Serves: 4 

    • 6 rashers streaky bacon, chopped
    • 2 large onions, cut into thin strips
    • 2 tablespoons treacle
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place bacon in a heavy frying pan. Cook over medium-high heat until crisp. Remove bacon, reserving 1 tablespoon dripping in pan. Dice bacon, and set aside.
    2. Cook onions in reserved dripping for 15 minutes, or until onion is soft and caramel coloured. Stir in treacle, salt and pepper. Place in a serving dish, and sprinkle with diced bacon.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    I didnt add the bacon as used the onions to make quiche so I used sausages. Tasted delicious!  -  02 Apr 2014


    I did not care for the molasses flavor at all! I've made caramelized onions before where the recipe called for a small amount of granulated white sugar and I'll go back to that. The white sugar added as the onions begin to saute helps them get brown and caramelized without adding that molasses flavor.  -  27 Dec 2007  (Review from Allrecipes US | Canada)


    Not bad. I am going to make it a second time and try it Chebelle's way. Just add white sugar to the pan as they start to brown and that will carmelize. I will let you know which way I like better. A little bit too molasses"y". But, still good. UPDATE: I made them the other way that was suggested by a reviewer-Chebelle-I like her way much better. But, you could probably use less molasses if you want and add some white sugar as they are carmelizing. They should be just as good. Enjoy!  -  06 Jan 2008  (Review from Allrecipes US | Canada)