How to make caramelised onions extra fast (with one Belgian ingredient)

It does not have to take an hour to make caramelised onions. In fact, with the right technique and Liège syrup - a great Belgian staple - you can do it in 15 minutes.

What dishes use caramelised onions?

Caramelised onions are so delicious. They're great in a burger, grilled cheese sandwich, risotto, or pasta; on a tart, quiche, or galettes bretonnes; or simply as a warming soup. They're so versatile and easy to make in bulk!

Why Liège syrup

Liège syrup levels up caramelised onions. A jelly-like mix of concentrated apple and pear sugar, Liège syrup gives a rich, delicately fruity, and deeply caramelised flavour to whatever you add it to.

More importantly, it's a shortcut to caramelisation. And you only need 1 tbsp to make a difference. When it lives forever on the shelf and you can go to just about any supermarket in Belgium to get a 500g pot for under €3, (that makes around 6 cents for 1 tbsp, if you're curious), it's an easy trick to take advantage of.

And here's how to use Liège syrup to make great caramelised onions in 15mins:

Utensils:

• Sauté pan + lid
• Spatula

Method:

1. If it's worth doing, it's worth making a big amount. Trust me, it's worth it. We usually do at least two large white onions.
2. Slice white onion thinly.
3. Fry on medium-high heat in oil, add salt and pepper, and mix for 3-5 minutes until transparent and softening. If they begin to brown, that's good, but try not to let them sear to the point of burning.
4. Add a dash of lukewarm water to the pan, enough to just cover the surface. Put on the lid and lower the heat to medium-low. Cook until the water has evaporated, which usually takes around 4-5 minutes.
5. During this hands-off time, it's a great moment to make the rest of your dish if you're using caramelised onions as a part of a meal.
6. Once the water has all evaporated and the onions beginning to really brown, mix the onion all around, which should be browner and softer now, and repeat, adding water and putting the lid for another 4-5 minutes.
7. Now the water has evaporated and the onions are soft, add in 1 tbsp of Liège syrup for every two onions and mix well. It will start to caramelise fast. You can also a dash of nutmeg and/or cinnamon for a warming kick.
8. Use as you wish and enjoy!