The most common preparation of brown or Spanish onions is to dice and sweat at the beginning of a dish.
Dice the onion and add a little oil or butter to a pan over a medium heat, add the onion and cook without colour until soft. These onions can be used as the base for soups, curries, pasta dishes and much more.
To make caramelised onions for gravy or chutney, slice the onions very thinly. Add to a pan with a little oil and cook gently for 20-40 minutes (depending on the quantity of onion you have) until a dark brown colour is achieved. Don’t add salt to the onions as this will draw out moisture and prevent them from caramelising.
Although normally used as part of a dish in a chilli, shepherds pie or tagine to name but a few, onions have almost limitless possibilities, onion tart, consommé and soup all show off this sometimes overlooked vegetable as a main ingredient of a dish.