Best Sticky Onions Recipes

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

HOTDOGS WITH STICKY ROASTED ONIONS

Steps:

• Heat oven to 200C/180C fan/gas 6. Wrap a whole bacon rasher around each Cumberland sausage and a half rasher around each chipolata. Spread out in 1-2 large, shallow baking trays.
• In a large roasting tin, toss the sliced onions with the oil, then roast on the top shelf of the oven with the sausages below for 20 mins. Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning. After 20 mins, stir this into the onions. Roast for 10 mins more until sticky, then remove from the oven and keep warm. The sausages should be cooked by now, but if they're not browned and crisp, tip off any juices and grill until done to your liking.
• Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.

RAREBIT TOASTIES WITH STICKY MARMITE ONIONS

Steps:

• Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).
• Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.
• Toast the slices of bread lightly and heat the grill. If you're serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they're cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.

CIABATTA PIZZAS WITH STICKY ONIONS

Steps:

• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.
• Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.

STICKY ONIONS

Steps:

• Melt the butter in a large deep an and add the onions.
• Cover and cook gently for 10 minutes until soft.
• Add sugar and cook for 15 - 20 minutes, stirring, until all the liquid has evaporated and the onions are golden.
• Divide into three batches if making any of the recipes above.

HOTDOG PASTIES WITH STICKY ONIONS

Steps:

• Make the bread mix following pack instructions. Heat a large non-stick pan. Brown the sausages quickly, remove and set aside. Roll out the dough and cut into 4 diamond shapes measuring 12cm each side (you may need to re-roll the excess to make the final one).
• Heat oven to 200C/180C fan/gas 6. Spread the mustard over each diamond and scatter over the cheese. Lay 2 sausages in the middle, then fold up the bottom point and bring the two side points across. Press to seal, then brush with egg and transfer to a baking tray. Leave to puff up for 5-10 mins then cook for 15-20 mins until golden.
• While the pasties are baking, tip out most of the fat from the pan you cooked the sausages in, then fry the onions for 10 mins until starting to soften and caramelise. Tip in the sugar and vinegar and cook for 10 mins more. Serve the pasties with the sticky onions and ketchup, if you like.

STICKY BALSAMIC ROASTED ONIONS

Steps:

• Preheat the oven to 375°F In a bowl, mix together half the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning.
• Place the onion wedges and garlic in a roasting tin, and spoon the balsamic mixture over. Turn the onions in the vinegar mixture until they are thoroughly coated. Bake in the oven for 15 minutes.
• Turn the onions over, sprinkle with the sesame seeds and cook for a further 15 minutes or until the onions are soft and sticky and the seeds are golden. If the balsamic marinade begins to burn while the onions are roasting, add 1-2 tbsp hot water to the tin.
• Whisk the remaining balsamic vinegar and oil to make a dressing. Tip the arugula into a large serving dish and drizzle with the dressing. Add the onions and garlic, and serve with warmed crusty bread.