Caramelised Onions with Silverbeet
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 bunch red silverbeet, rinsed and chopped
- 1 teaspoon brown sugar (optional)
- 60g pitted Kalamata olives
- 2 tablespoons capers
- 1/2 teaspoon sea salt, or to taste
- freshly ground black pepper to taste
- 1 lemon, juiced
Preparation:10min › Cook:20min › Ready in:30min
- In a frying pan, cook onions in olive oil over medium high heat until they begin to brown.Turn heat down to low and cook for a further 15-20 minutes until onions are well caramelised, adding sugar if desired.
- When onions are caramelised, stir in silverbeet and olives. Cook for a couple of minutes or until silverbeet is slightly wilted. Stir in capers and salt, and continue cooking until silverbeet is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.
Altered ingredient amounts. This ended up way better than I thought. I had never cooked or eaten silverbeet before, but I love carmelised onions. I'm also not a big olive fan (though I like olive oil, go figure) and couldn't find any capers. So I cut out the olive, cut out the capers. The salt I just eyeballed, and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavour and the aroma, I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelise them on low heat, and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes. - 29 Sep 2008
Altered ingredient amounts. Terrific. I didn't have capers on hand, so I did without, but it was a perfect blend of salty and sweet and the silverbeet flavour was subdued and delicious. Recommended. - 29 Sep 2008
Two tablespoons of capers was ridiculous and made it taste awful. Would make it again with perhaps two TEASPOONS of capers! And with the olives as well, it doesn't need the salt. - 28 Mar 2010