Caramelised onions are wonderfully simple to make, and when done right, you end up with sweet, jammy, melt-in-your-mouth onions that feel like a little treat. My dad was the one who taught me how to make them when I was a child, and his secret was simple: a pinch of brown sugar stirred in at the start to add flavour, deepen the colour, and help everything break down and caramelise beautifully.

This recipe cooks the onions slowly over about twenty minutes on a low heat, which I find strikes the perfect balance between achieving delicious caramelisation and not spending too long hovering over the stove. If you prefer a deeper, richer result, you can leave them on for up to forty minutes. Just keep the heat low and stir often.