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Posted by Eleanor Ozich on

You may have noticed I have a deep love for honey, and use it in many of my recipes. Naturally, I was incredibly excited when Lumojo asked if I would be their ambassador for this years Taste Of Auckland event. Over the coming weeks, I will be conjuring up plenty of honey-inspired goodness in the kitchen, and today, I share my first recipe using their beautiful beechwood honeydew honey. Enjoy, and have a lovely weekend!


The idea of marrying sweet, caramelized onions with tangy crème fraiche is quite perfect as a topping for toast.  Small, petite onions or shallots are beautiful here, softened with butter until tender, then drizzled in dark runny, Lumojo beechwood honeydew honey. The trick is to then cook them over a long, slow heat until sumptuously sweet, and soft enough to crush with the back of a spoon.

For the caramelized onions:
2 tbsp butter
2 tbsp olive oil
8 small onions, sliced in half, then roughly chopped
1 garlic bulb, each clove peeled and roughly chopped
a handful of fresh oregano, roughly chopped
1 glass of white wine
2 tablespoons Lumojo beechwood honeydew honey
To serve:
1 piece of sourdough bread
olive oil for drizzling
2-3 tbsp crème fraiche
black olives, pitted
fresh oregano

In a large saucepan, melt the butter and olive oil over medium heat until sizzling. Add the onion, garlic and oregano. Sauté for about 5 minutes, or until the onion is soft. Add the glass of white wine, and drizzle over the honey.

Turn the heat down to low and continue to stir every so often until the onion turns a lovely dark caramel colour; about 20–30 minutes. If the onion starts to stick to the bottom of the pan, stir in a little water. Do not be tempted to rush the caramelization process, as it is time that builds a lovely depth of flavour.

To serve, drizzle the bread with olive oil, and grill until crisp and golden.

Smear with crème fraiche, then top with the caramelized onions, a few black olives and a small scattering of fresh oregano.

The recipe makes a medium sized jar full of caramelized onions, store in the fridge for up to a week.

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