This salad was created and shared with us by Jessica Crooks whilst camping at Seventeen Seventy with her Farmers' Store supplies!
Barbeque your veggies of choice and top with with grilled haloumi, caramelised onion & camp salsa verde.
Camp Salsa Verde
- Grilled lemon juice
- Capers
- Parsley
- Organic Extra Virgin Olive Oile
- Salt
🧅 How to Caramelise Onions Like a Kitchen Sorcerer
Ingredients:
- 2–3 onions (brown, red, or white — brown is best)
- 1–2 tbsp olive oil or butter (or both, if you’re feeling bold)
- Pinch of salt
- Optional: splash of balsamic vinegar or a pinch of sugar (for extra depth)
Method:
-
Slice ‘em thin.
Halve the onions, peel, then slice them into thin half-moons. -
Low and slow in the pan.
Heat your oil/butter in a wide skillet over medium-low heat. Add onions and a pinch of salt. -
Stir occasionally, not constantly.
Let them sit a bit between stirs to get some browning going. This is not a speed-run — it takes about 30–45 minutes. Don’t rush it or you'll end up sautéing, not caramelising. -
Deglaze if needed.
If the pan gets too dry or sticky, splash in a little water (or wine, broth, balsamic — whatever suits your mood) and scrape up the brown bits. -
They're done when deep golden, jammy, and smell like heaven.
🧅 Onions already have sugar in them - so sugar is not the big ingredient in camerlised onions!
Onions contain natural sugars (mostly fructose and glucose), and caramelisation is just the slow cooking of those natural sugars. When heat breaks them down over time, they go from sharp and pungent to soft, sweet, and golden-brown.
The key is time and low heat, not added sugar.
That said, a tiny pinch of sugar can help:
- If you're in a rush (not recommended, but hey, life happens).
- If your onions are out of season or a bit bland.
But in a perfect oniony world, no extra sugar needed — just patience and a solid pan.
Want tips on how to speed it up a little without sacrificing the magic?
