Caramelised Baby Onions

This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.

Caramelised Onions

French bistros often serve caramelised shallots glazed in beetroot juice as a vegetable dish – a delicious dish, but making fresh beetroot juice is messy. This is not the authentic method, but it is fast, easy and very good. The liquid from a can of whole baby beets is sweet, so no extra sugar is needed.

Serves 4-6



  1. Heat the oil in a large pan, add the butter and stir until
  2. Add the onions and cook until they colour.
  3. Measure the liquid from the canned beetroot and, if
    necessary, make up to 200 ml with vegetable stock or
    water. Add to the pan.
  4. Bring to the boil, reduce to a simmer and cook uncovered
    until the onions are just tender. Remove and keep warm.
  5. Boil the remaining liquid until thick and syrupy.
  6. Return the onions to the pan and toss to coat with the
    dark-purple glaze. Add salt and pepper if necessary.
  7. You could add the baby beetroot at the final stage if you
    wish, or cover and refrigerate until needed.


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