Onions, Caramelised Onions

 Yellow or brown onions are the most common and inexpensive. Use them in stews and French onion soups.

White onions have a thinner skin and are more pungent.

Red onions are milder and sweeter and should be used raw in salads or as a garnish.

Vidalia onions are large and sweet and can be used to make onion rings.

Discard onions that have turned soft and damp.

Caramelised Onions

Cooking onions slowly on low heat releases the natural sugars.

Caramelised onions keep for weeks in a tightly covered container in the fridge 

• ¼ cup olive oil
• 6 medium yellow or brown onions, sliced thin
• 1 spring fresh rosemary
• ¼ cup balsamic vinegar
• ¼ cup firmly packed brown sugar (optional)

1. Heat oil in a large saucepan, add cook onion and rose mary, cook 2-3 minutes until onions start to turn translucent, turn heat to low and cook 25 minutes stirring occasionally,  till onion is very soft and browned lightly browned. 
2. Add vinegar; cook, stirring, for about 5 minutes or till liquid is absorbed.
3. For added sweetness add sugar; cook, stirring, about 10 minutes or until onion is caramelised and thick.